Preheat oven to 350°F. Grease a 2-quart (about 8-inch square) dish; set aside.
Cook pasta in a large pot of salted boiling water according to package directions for al dente. Drain.
Combine cooked pasta with turkey, peas, condensed soups and milk. Add a little bit of extra milk, if necessary, to thin the sauce to the desired consistency. This is also a good time to taste the mixture and add any extra seasonings that you might like (salt and pepper, rosemary, thyme, parsley, chives, garlic powder, etc.). Transfer pasta mixture to prepared dish.
For the Topping:
In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over top of casserole.
Bake, uncovered, for 25-30 minutes, or until heated through and golden brown on top.
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Notes
Add herbs and other seasoning! Aunt Bee's original recipe is very simple (and easy!), so I often jazz it up with some extra flavor. Try rosemary, sage, parsley, chives, thyme, basil, oregano, onion powder, or garlic powder.
Cook the pasta just until al dente (with a firm bite). It will continue cooking in the oven, so you don't want to end up with mushy pasta.
Add extra milk, as necessary, to thin the sauce until it reaches the desired consistency.
Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out or get burned on top.