Use leftover turkey to make this delicious turkey and spaghetti casserole.
|1 10 3/4-oz. can||Cream of Mushroom Soup, condensed|
|1/2 cup||Turkey Broth, or water|
|1/2 tsp.||Salt, (optional)|
|1 2-oz. jar||Pimientos, diced|
|1/4 cup||Green Bell Pepper, chopped|
|1/2 cup||Onions, chopped|
|2 cups||Cooked Turkey, cubed|
|4 ozs.||Spaghetti, dry, broken into 1 to 2" pieces|
|4 ozs.||Sharp Cheddar Cheese, shredded, 1 cup|
Preheat oven to 350°F.
In a 1&1/2 quart or larger casserole, combine the undiluted Cream of Mushroom soup, Turkey Broth, Salt, Pepper and Pimientos, undrained. Stir to mix.
Add the Green Bell Pepper, Onions and Cooked Turkey. Stir to mix.
Add the Spaghetti and mix thoroughly until all ingredients are lightly covered with sauce. Sprinkle the shredded Sharp Cheddar Cheese over the top.
Bake uncovered for 45 minutes. Remove from the oven and let set for 15 minutes before serving.
For a double recipe, bake 1 hour in a 3 quart or larger casserole or baking dish.
Source: From the Country Kitchen cookbook given to me by Alice Thompson, Mike's mother.
Yield: 6 cups
Nutrition Facts per Serving:
19g Fat (40.5% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
4 Lean Meat
2 1/2 Fat.
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