Instructions

1. Preheat oven to 375˚. Bring a large pot of salted water to a boil. Cook noodles apx. 3/4 recommended time on package instructions; noodles will continue to cook as the casserole bakes. Reserve.
2. In a large sauté pan, heat oil and over medium heat. Add garlic, cook 1 minutes.
3. Wipe mushrooms clean, remove woody stem and slice. Add the mushrooms, thyme, a pinch of kosher salt, and saute, stirring, 3 minutes. Set aside, leaving 2 tablespoons juice in pan.
4. Melt butter in pan and stir in flour to make a roux. Cook, continuously stirring, 2 minutes. Whisk in stock and wine, stirring vigorously to avoid lumps. Simmer 5 minutes or until sauce is thickened and smooth. Add the mushrooms, turkey and reserved pasta; combine. Spoon the mixture into a buttered 9 by 13-inch baking pan and flatten with a spatula or spoon. Combine panko, Parmesan and almonds and evenly sprinkle over top.
5. Bake on middle rack of oven until the sauce bubbles and a top crust has formed, 25 to 35 minutes, rotating casserole after 15 minutes to insure even baking.