Turkey Noodle Casserole

Ingredients:

Method:

Preheat oven to 190 ℃ / 375 ℉.
In a large bottomed pot on medium high heat, add Oil, allow to get hot. Sauté Onions for 6 minutes. Add Celery, sauté for 6 minutes. Add Fennel, sauté for 5 minutes.
Reduce heat to medium, make a well in centre of pot. Add Garlic, sauté for 30 seconds.
Deglaze with Wine, allow Wine to mostly reduce.
Stir in the Milk, Cream, Salt, Pepper, and Stock. Add the Oregano. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 10 minutes.
Roux:
- In a skillet on medium heat add Butter, allow to melt. Keep heating until frothing slows. Add Flour, sauté for 4 minutes.
Remove pot from heat, add Cheese, Vinegar, and Mustard, allow the Cheese to melt. Add in Turkey. Add Roux, mix well.
Add the Pasta, mix well. Transfer to a Buttered casserole dish.
Sprinkle with Crumbs and drizzle 30 g of melted butter over the top.
Bake the Casserole 40 minutes, or until it is bubbling and the top is golden.