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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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It's a challenge to find imaginative ways to use leftovers, especially for turkey after Thanksgiving. Here's a favorite of mine that you can easily make ahead for another dinner option. Prepare the recipe as directed, then transfer to a casserole dish and freeze up to three months. Ingredients:
1 package (16 ounces) linguine |
2 tablespoons canola oil |
3/4 cup sliced fresh mushrooms |
1 medium onion, chopped |
1 celery rib, chopped |
1 small green pepper, chopped |
2 cups cubed cooked turkey |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 tablespoon italian seasoning |
1 tablespoon minced fresh parsley |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 cup (4 ounces) shredded cheddar cheese, optional |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through.
2. Drain linguine; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted. Yield: 8 servings.
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