Stouffer's-Style Turkey Tetrazzini

Preheat the oven to 325°F (165°C). Grease a casserole dish with 2 teaspoons of butter.

In a large pot, bring lightly salted water to a boil. Cook angel hair pasta, stirring occasionally, until tender but firm, about 4-5 minutes. Drain the pasta.

In a large skillet, melt 2 tablespoons of butter over medium heat. Cook and stir the celery until it softens, about 1 minute. Add the mushrooms and cook for an additional 3 minutes until tender.

Remove the vegetables from the skillet. Melt the remaining 2 tablespoons of butter in the same skillet. Whisk in the flour to create a paste. Gradually add the chicken broth, bringing it to a simmer. Lower the heat and cook, whisking constantly, until the sauce thickens. Stir in the cream, sherry, salt, and white pepper.

Fold the turkey, celery, and mushrooms into the sauce. Add the angel hair pasta and mix thoroughly. Transfer the mixture into the prepared casserole dish and sprinkle the top with panko breadcrumbs.

Bake in the preheated oven for about 30 minutes, until the sauce is bubbling and the breadcrumb topping is golden brown.