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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A great way to use up your leftovers from Thanksgiving. This originally came from Southern Living magazine. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
2/3 cup milk |
1 (16 ounce) jar alfredo sauce |
3 1/2 chopped cooked turkey (chicken or ham) |
12 ounces thin spaghetti, cooked |
1 (10 ounce) package frozen baby peas, thawed |
1 (8 ounce) package sliced fresh mushrooms |
1 1/2 cups shredded baby swiss cheese |
1 cup shredded parmesan cheese, divided |
1/2 cup crushed garlic and onion seasoned croutons |
1/4 teaspoon paprika |
Directions:
1. Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15 x 10 x inch baking dish.
2. Stir together remaining parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
3. Baked covered at 375°F for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
4. ******** OMAC Directions *********.
5. Casserole may be assembled and frozen up to 1 months. Thaw in the refrigerator over night; bake, covered, at 350°F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2(11 in x 7 in) baking dishes. Proceeded as directed.
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