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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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! Ingredients:
8 ounces dry spaghetti |
1/2 small onion, chopped |
1/4 cup chopped pimientos |
1/4 cup chopped green bell pepper |
1/2 cup shredded cheddar cheese |
2 cups leftover roast turkey, pulled into bite-sized pieces |
1 (10.75 ounce) can condensed cream of mushroom soup |
1/2 cup chicken broth |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup shredded cheddar cheese |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 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.
3. 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.
4. Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.
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