Name: Southwestern Turkey Casserole
Prep time: 45 min
Cook time: 20 min
Yield: 10
Ingredients: 4 tablespoons butter; 1 large onion (chopped); 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon dried mustard; 1/4 teaspoon white pepper ((can use black pepper too)); 1/2 teaspoon kosher salt; pinch cayenne (optional); 3 tablespoons flour; 3 cups low sodium chicken broth or turkey stock; 1/2 cup milk or half and half; 2 roasted bell peppers (peeled, seeded and chopped); 1 cup fire roasted chiles ((I used Hatch chiles) peeled, seeded and chopped); 1 14 ounce can petite diced tomatoes (drained); 3 cups leftover cooked turkey meat (diced (can also substitute chicken or ham)); 1 1/2 cups cheddar cheese (divided, grated ); 1 cups colby jack (grated (can use monterey jack, colby jack or pepper jack) ); 1/2 cup cilantro (chopped); 1 pound fusilli pasta (cooked to al dente. (can also use elbow, penne or other short tubular pasta)); 2 slices sourdough or other sturdy bread; 1 tablespoon butter; 1/3 cup cilantro