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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from TOH. A nice classic casserole that would be a good way to use up leftover turkey. Ingredients:
7 ounces thin spaghetti, broken in half |
2 cups cooked turkey, cubed |
1 cup mushroom, sliced |
1 small onion, chopped |
3 tablespoons butter |
1 (10 ounce) can cream of mushroom soup |
1 cup milk |
1/2 teaspoon poultry seasoning |
1/8 teaspoon ground mustard |
1 cup shredded cheddar cheese |
1 cup shredded mozzarella cheese |
1 cup shredded parmesan cheese |
Directions:
1. Cook spaghetti according to package directions.
2. Drain and place in a greased 11 inch baking dish.
3. Top with turkey and set aside.
4. In a skillet, saute the mushrooms and onion in butter until tender.
5. Whisk in the soup, milk, poultry seasoning and mustard until blended.
6. Stir in the cheddar cheese; cook and stir over medium heat until cheese is melted.
7. Pour over turkey.
8. Sprinkle with remaining cheese.
9. Bake, uncovered at 350 for 25-30 minutes or until heated through and cheese is melted.
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