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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky Ingredients:
1 package (7 ounces) spaghetti, broken into 2-inch pieces |
2 cups cubed cooked turkey |
1 cup (4 ounces) shredded cheddar cheese |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 medium onion, chopped |
2 cans (4 ounces each) sliced mushrooms, drained |
1/3 cup 2% milk |
1/4 cup chopped green pepper |
1 jar (2 ounces) chopped pimientos, drained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
additional shredded cheddar cheese, optional |
Directions:
1. Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients.
2. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.
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