Turkey Noodle Casserole

4 ounces penne or other thick, tubular noodle
4 tablespoons butter
1/2 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 tablespoons flour
1 cup whole milk
2 cups chicken broth
1/2 cup peas
3/4 cup broccoli flowerets, cooked
3/4 pound cooked turkey, shredded
3 tablespoons fresh sage, chopped
2 sprigs thyme, chopped
6 ounces mozzarella, shredded

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add the noodles, cooking until just tender.
3. Meanwhile, heat a large saucepan over medium heat and melt the butter. Sauté the onion, celery and carrot until tender.
4. Whisk in the flour and cook for a minute. Gradually add the milk and chicken broth and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened.
5. Stir the peas, broccoli and turkey into the sauce. Season to taste with salt and pepper and add the sage and thyme.
6. Fold noodles into the saucepan and pour into a greased casserole dish. Top with cheese and bake until browned, about half an hour.

Makes 6 servings