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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This casserole is a great way to use up leftover turkeythe oregano really enhances its flavor, notes field editor Edie DeSpain of Logan, Utah. Ingredients:
4 ounces uncooked spaghetti |
2 cups sliced fresh mushrooms |
1/2 cup julienned green pepper |
1/4 cup butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon chicken bouillon granules |
1/4 cup boiling water |
1-1/3 cups evaporated milk |
2-1/2 cups cubed cooked turkey |
2 tablespoons chopped pimientos |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute mushrooms and green pepper in butter until tender. Stir in flour, oregano, salt and pepper. Dissolve bouillon in water; gradually add to skillet. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and pimientos.
2. Drain spaghetti; toss with the turkey mixture. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Yield: 6-8 servings.
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