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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great way to use up leftover turkey! I use freshly sauteed onion if I have fresh onions on hand, as well as fresh mushrooms in place of the canned ones (and because I LOVE mushrooms, I use two cans when I'm cooking for me!). I've also made this with 1/2 c of frozen green peas, but I was out of those (as well as fresh ingredients like onions and mushrooms!) and it was just as tasty without it. Garlic bread and a green salad round out this meal nicely. Ingredients:
6 ounces spaghetti |
2 cups diced cooked turkey |
1 (10 3/4 ounce) can low-sodium cream of mushroom soup |
1/2 cup milk |
1/4 cup sour cream |
1 tablespoon cooking sherry |
1/2 cup grated parmesan cheese |
1 1/2 cups shredded cheddar cheese, separated |
1 (4 ounce) can mushrooms |
1 tablespoon minced onion |
salt and pepper |
Directions:
1. Cook spaghetti according to package directions, drain well and set aside.
2. In a large bowl, whisk together the soup, milk, sour cream, onion, sherry, salt and pepper.
3. Stir in the cheeses, reserving 1/4 c of the shredded cheddar cheese.
4. Fold in the drained mushrooms and the turkey.
5. Add the spaghetti, stirring lightly to coat the noodles.
6. Turn out into a greased baking dish.
7. Top with the reserved shredded cheese.
8. Bake uncovered at 350 for 30 minutes.
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