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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you have lingering Thanksgiving guests, a post-holiday potluck to attend, or just need a quiet, easy meal for your family to enjoy, try this one starring leftover turkey that will leave you with just a few dishes to wash. This came from Sandra Lee Semi-Homemade. I have not tried this, just posting for future holiday use. Ingredients:
16 ounces spaghetti |
10 3/4 ounces cream of mushroom soup |
10 3/4 ounces cream of chicken soup |
1/3 cup whole milk |
20 ounces rotel tomatoes and green chilies, undrained |
16 ounces velveeta cheese, pasteurized prepared cheese product cubed |
2 cups chopped cooked turkey |
1/2 teaspoon ground black pepper |
8 ounces shredded cheddar cheese |
chopped green onion |
Directions:
1. Preheat oven to 350. Spray an 11x7 -inch baking dish with nonstick cooking spray. Prepare spaghetti according to package directions. Drain and keep warm.
2. In a large skillet, combine soups, milk, and tomatoes over medium-low heat. Stir in cubed cheese, and cook, stirring often, for 10 minutes, or until cheese is melted. Stir in turkey, pepper, and warm pasta.
3. Place in prepared dish, and top evenly with shredded cheese. Bake for 20 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before serving. Garnish with chopped green onion, if desired.
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