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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a great recipe to put some of that left over turkey to use. You can make it up ahead of time, and its fairly easy. The pimentos are important. Ingredients:
8 ounces spaghetti (broken into 2 in. pieces) |
4 ounces mushrooms (sliced) |
4 tablespoons butter |
3 tablespoons onions (chopped) |
1/2 teaspoon salt |
1/2 cup celery (chopped) |
1/4 teaspoon marjoram (optional) |
10 3/4 ounces cream of chicken soup |
12 ounces evaporated milk (1 2/3 cups) |
2 tablespoons pimientos |
2 cups cooked turkey (cubed) |
1/2 cup sharp cheddar cheese (grated) |
1/2 cup parmesan cheese |
1/2 cup sherry wine (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. In salted water cook spaghetti until tender, drain and rinse in hot water.
3. Drain mushrooms and save liquid.
4. Melt butter and saute onion and celery. Add seasonings and mushroom liquid.
5. Blend in soup and evaporated milk. Stir until smooth and thickened.
6. In casserole or loaf pan mix spaghetti, mushrooms, pimentos, and turkey. Pour in sauce and mix. Top with cheddar cheese and parmesan cheese.
7. Bake in 350 degree oven until it bubbles, about 30 minutes.
8. This dish can be made a day ahead of time and refrigerated or even frozen.
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