Turkey Spaghetti Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âMy mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish.â Casandra Hetrick - Lindsey, Ohio Ingredients:
1 medium onion, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
1/3 cup sliced fresh mushrooms |
1 tablespoon butter |
2-1/2 cups reduced-sodium chicken broth |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2-1/2 cups cubed cooked turkey breast |
6 ounces uncooked spaghetti, broken into 2-inch pieces |
1/2 cup shredded reduced-fat colby-monterey jack cheese |
1/2 teaspoon paprika |
Directions:
1. In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
2. In a 2-1/2-qt. baking dish coated with cooking spray, layer with turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
3. Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
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