Prep 30 mins
Cook 45 mins
Southern Living. This is a great after-holiday dish.
- 1 (7 ounce) package spaghetti, broken into 2 inch pieces
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 2 (4 ounce) cans sliced mushrooms, drained
- 1⁄3 cup milk
- 1⁄4 cup chopped green bell pepper
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- additional shredded cheddar cheese (optional)
- Cook spahgetti accoarding to package directions; drain.
- Transfer to a large bowl; add the next 9 ingredients and mix well.
- Spoon into a greased 2 1/2 quart casserole; sprinkle with cheese if desired.
- Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.
I add roughly chopped portabellas as that was what I had. I also used wheat pasta which was great. This was very good and I will make it many more times. We like the flavor that the bell pepper, onion and celery gave it.
Believe it or not, we still have a lot of turkey in the freezer left-over from Thanksgiving. I made this casserole to use some of it up. We really enjoyed it. Very simple but had the creamy, cheesy, pasta that my family loves. Made no changes in the recipe and we all felt it was wonderful as is. Thanks Nurse Di.
I thought this was very good, but next time I will tweak it. It was too dry, not creamy as I had hope, so either more milk, little sour cream, cream cheese or more soup. Also, needs more cheddar cheese. I love cheese. I did throw in some frozen peas-yum. Oh, I will bake covered next time. My hubby loved it. I served with some crescent rolls. This is a keeper without a doubt. Thanks NurseDi, your recipes I can always count on!