Prep 35 mins
Cook 55 mins
You can substitute cooked ham for the turkey or chicken, also add in a chopped onion if desired. Cooking time is for baking casserole immediately.
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 2⁄3 cup milk
- 1 (16 ounce) jar alfredo sauce
- 4 cups cooked turkey, chopped
- 12 ounces thin spaghetti, cooked
- 1 (10 ounce) package frozen peas, thawed
- 1 (8 ounce) package fresh mushrooms, sliced
- 2 cups swiss cheese, shredded
- 1 cup parmesan cheese, divided
- salt and pepper
- 2 cups crushed garlic-flavored croutons
- 1⁄2 teaspoon paprika
- 1⁄4 cup melted butter (can use more)
- Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
- In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
- Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
- Season with salt and pepper.
- Transfer to the prepared baking dish or two small baking dishes.
- In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
- Drizzle the melted butter over the croutons.
- If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
- To bake immediately set oven to 375 degrees.
- Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
- If baking this frozen; allow to thaw in the refrigerator overnight.
- Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
excellent recipe, will be making this again! thanks!!
Really tasty. I added more mushrooms and subbed cheddar cheese in place of swiss b/c that's what I had on hand. The calorie count is a little scary, but it sure does taste good! Would be a great use for the upcoming leftover Thanksgiving turkey!