Turketti

This recipe is from the www.allrecipes.com website. Another good way to use up some of that leftover Turkey! SUBMITTED BY: Tobi "A yummy casserole that uses leftover turkey. It was a post-Thanksgiving tradition in our home when I was a child. I'm not sure where Mom got it, but it's real comfort food!" Cook's Note You can use almost any shape of dry pasta for this dish.

• Ready In: 1 hr 7 mins
• Yields: 1 9 x 13 inch pan

Ingredients

• 8  ounces spaghetti
• 1⁄2 small onion, chopped
• 1⁄4 cup pimiento, chopped
• 1⁄4 cup green bell pepper, chopped
• 1⁄2 cup cheddar cheese, shredded
• 2  cups turkey, leftovers, pulled into bite-sized pieces
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1⁄2 cup chicken broth
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 cup cheddar cheese, shredded

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
4. Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.