Turkey Ham and Mushroom Pasta Bake
This recipe was sent to us by Helen Best-Shaw, one of our online blogger mums. Her challenge was to cook a family meal using turkey for under £10. Here's what she cooked:
Fuss free flavours
  • Serves: 3-4
  • Prep: 10min
  • Cook: 40min
  • Print
Essential Ingredient:
Diced Turkey
25g / 1oz butter

25g / 1oz flour

1 chicken stock cube

300ml / 1/2 pint milk

15ml (dessert spoon) olive oil

1/2 medium onion – chopped

100g/ 40z mushrooms – sliced

500g / 1lb diced turkey breast

100g / 4oz cooked ham or bacon – cut into small squares

200g / 8oz pasta shapes

1 slice bread – lightly toasted and crumbled

50g / 2oz cheddar – grated

Salt and pepper

To serve:
Fresh seasonal vegetables.
A perennial after-school classic this, it’s a hugely comforting end to the day.
  1. For the Sauce
  2. In a medium saucepan melt the butter, stir in the flour and cook over a gentle heat for a few minutes.
  3. Slowly add stock and milk a little at a time, stirring all the time to stop lumps forming. Allow to gently simmer and thicken for 10 minutes taking care to scrape the bottom of the pan.
  4. Place the oil in a non stick frying pan and fry the onion on a medium heat for a few minutes until translucent.
  5. Add the mushrooms and cook until soft.
  6. Transfer the onions and mushrooms to a plate.
  7. Add the turkey and ham to the pan and fry for 10 minutes until cooked.
  8. Meanwhile boil the pasta in a large pan until cooked. Drain and return to the pan.
  9. Add the sauce, onions, mushrooms, turkey and ham to the pasta and mix well.
  10. Transfer to an oven proof gratin or lasagne dish, sprinkle with the breadcrumbs, top with the cheese and bake at GM4 / 180C / 350F for about 12 minutes until piping hot and the cheese is melted.
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