2.5 cups of chicken stock
1 10.5 oz can of cream of asparagus soup
2 stalks of celery chopped
1 large carrot chopped
1 large onion chopped
6 oz of (dry) angel hair pasta broken into 2 inch pieces
dried rosemary, dried sage, salt, pepper
3/4 cup of dried, sweetened cranberries
1.5 cup of fresh chopped asparagus
2.5 cups of cooked turkey, cut in 1/2" cubes
1. Sauteé celery, carrots and onion in a pan in butter until celery and onions are soft.
2.Pour chicken stock and cream of asparagus into large bowl and mix. Season them with 2 table spoons of sage and 1 table spoon of chopped rosemary.
3. In a dutch oven or large casserole bowl layer in all ingredients, alternating pasta, vegetables, cranberries and turkey.
4. Pour stock/soup mixture over the ingredients, cover, and bake in an oven at 350º for 70 minutes or until pasta is tender.
After casserole is done grate some Monterey Jack cheese over the top, and, uncovered, return to oven for 5 minutes.
Remove from oven, let casserole rest for 5 or 10 minutes.
You be done!