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.
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READY IN: 1hr 7mins
YIELD: 1 9 x 13 inch pan
UNITS: US
INGREDIENTS
Nutrition- 8ounces spaghetti
- 1⁄2
- 1⁄4
- 1⁄4
- 1⁄2
- 2
- 1(10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄2cup chicken broth
- 1⁄2teaspoon salt
- 1⁄8teaspoon black pepper
- 1⁄2
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DIRECTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.
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