16 oz. spaghetti or vermicelli
2 cups cooked roast turkey or 8 oz. package Perdue carved turkey breast
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. sliced fresh mushrooms
10.5 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables
4 oz. jar diced pimento, drained
1 cup shredded cheddar cheese
¼ cup dry white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Preheat oven to 375 degrees. Cook pasta according to package directions, drain, and set aside.
In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Meanwhile, cut turkey into bite-size pieces and put into a large bowl along with cooked spaghetti. Mix in onion, green pepper, and mushrooms, plus mushroom soup, mixed vegetables, pimento, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend.
Pour mixture into greased 10x14x2 inch baking dish. Sprinkle Parmesan cheese and paprika on top. Bake for 25 minutes, or until heated through. Serves 6 to 8.