Baked Turkey Casserole

My most recent creation … similar to Tetrazini and definitely yummy. The leftovers are great too! 1 pound turkey breast, diced or shredded 3 Tablespoons butter 3 Tablespoons All Purpose Flour 1 1/2 teaspoons Poultry Seasoning 1/4 teaspoon Herbed Sea Salt 1/2 teaspoon Garlic Granules Dash Onion Granules 2 Dash Paprika 1/8 teaspoon Black Pepper 1 1/2 cups Turkey Broth 1/2 cup Almond Milk 1/4 cup Asiago Cheese 1/2 cup Parmesan cheese 1/2 cup shredded carrots 1/2 cup Broccoli flowers (fresh or frozen) 2 1/2 cups cooked Pasta (penne or fusilli work well) Cook pasta according to package directions and drain. Preheat oven to 350° F and grease a 13x9 casserole dish (I use sunflower seed oil) Melt butter in a large saucepan. Add all the seasonings and diced turkey and sauté until the turkey is fully cooked. Add the flour and stir until mixed well. Add the turkey broth and almond milk to the turkey and herbs. Bring to a boil, then reduce heat to a simmer. Add the broccoli flowers and carrots and simmer for about 5 minutes. Add the Asiago cheese and half the Parmesan cheese. Stir until the cheese is melted and the sauce is uniform. Add the pasta to the mixture and stir until coated with the sauce. Pour into the casserole dish and top with the remaining Parmesan cheese. Bake for 25 to 30 minutes.