2 cups chopped cooked turkey
1 1/2 cups cooked peas and carrots
1/2 cup diced onion
1/2 cup chopped celery
1 cup cold milk
1/2 cup gluten-free chicken broth or water
2 Tbsp cornstarch
1 tsp salt
1/4 tsp pepper
1 cup gluten-free bread crumbs
1/4 cup melted butter
- Place turkey, peas and carrots in a 1 1/2 quart casserole dish.
- Sauté onion and celery in a pan with a little oil. Add milk, broth, cornstarch, salt, and pepper and cook to a boil stirring frequently with a wire whisk. Pour sauce over casserole.
- Toss bread crumbs with butter and sprinkle on top of casserole. Cover with foil.
- Bake at 375 F for 35 minutes. Remove foil. Bake 10 minutes more.