Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.
Recipe Summary Turketti
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 | Cream Of Mushroom Soup And Spaghetti Noodles
8 ounces dry spaghetti
½ small onion, chopped
¼ cup chopped pimientos
¼ cup chopped green bell pepper
½ cup shredded Cheddar cheese
2 cups leftover roast turkey, pulled into bite-sized pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chicken broth
½ teaspoon salt
⅛ teaspoon black pepper
½ cup shredded Cheddar cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.
You can use almost any shape of dry pasta for this dish.
Info | Cream Of Mushroom Soup And Spaghetti Noodles
prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
1 - 9x13 inch casserole
Images of Cream Of Mushroom Soup And Spaghetti Noodles
Cream Of Mushroom Soup And Spaghetti Noodles : Easy and quick cream of mushroom cream of mushroom soup is not gluten free as wheat flour is used to make the roux.
