Ingredients
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
Paprika
Directions
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.
I’ve made this before; the second one anyhow. Not a big fan of peppers. But, it’s a terrific dish for leftovers that taste brand new!
Yes, indeed it is.
A very timely post. Thanks. I’ll give the first one a try.
Hope it tastes good!
Think I will try the 2nd one. I’m not a big fan of cream of mushroom soup. Following colon surgery following the broth meals, every other meal seemed to be cream of mushroom soup. And hospital cream of mushroom soup smelled terrible and looked like congealed gravy. Shudder. Mom used to make a chicken tetrazzini. Roasted chicken and cream of chicken soup. Very close to chicken spaghetti.
You can also use cream of celery or cream of chicken soup. But the second recipe has more natural ingredients.