Turkey Mushroom Casserole |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. Ingredients:
1 pound uncooked spaghetti |
1/2 pound sliced fresh mushrooms |
1 cup chopped onion |
2 tablespoons olive oil |
1/2 teaspoon minced garlic |
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
3 cups cubed cooked turkey |
1 cup chicken broth |
1/3 cup sherry or additional chicken broth |
1 teaspoon italian seasoning |
3/4 teaspoon pepper |
2 cups grated parmesan cheese, divided |
Directions:
1. Cook spaghetti according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
3. Transfer to two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-40 minutes or until heated through.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (4 servings each).
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