The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Scallops in Beer Cheese Sauce

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

Tuna Noodle Casserole

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Turketti

Use leftover turkey to make this delicious turkey and spaghetti casserole.

Ingredients:

1 10 3/4-oz. can Cream of Mushroom Soup, condensed
1/2 cup Turkey Broth, or water
1/2 tsp. Salt, (optional)
1/4 tsp. Pepper
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

Directions:

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.

Notes:

For a double recipe, bake 1 hour in a 3 quart or larger casserole or baking dish.

Print

Other Information:

Source: From the Country Kitchen cookbook given to me by Alice Thompson, Mike's mother.

Times:
Preparation: 0:30
Bake: 0:45
Total: 1:30

Yield: 6 cups
Servings: 4

Nutrition Facts per Serving:
435 Calories
19g Fat (40.5% calories from fat)
34g Protein
30g Carbohydrate
1g Dietary Fiber
84mg Cholesterol
1209mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
4 Lean Meat
1/2 Vegetable
2 1/2 Fat.

Rainbow Line

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