Turketti recipe

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Ingredients

8 ounces dry spaghetti
½ small onion, chopped
¼ cup chopped pimientos
¼ cup chopped green bell pepper
½ cup shredded Cheddar cheese
2 cups leftover roast turkey, pulled into bite-sized pieces
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chicken broth
½ teaspoon salt
⅛ teaspoon black pepper
½ cup shredded Cheddar cheese

Nutrition Info

342.7 calories
carbohydrate: 32.9 g
cholesterol: 55.2 mg
fat: 12.2 g
fiber: 1.5 g
protein: 24.3 g
saturatedFat: 5.6 g
servingSize: -
sodium: 675 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  2. Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  3. Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.

  4. Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Recipe Yield

1 - 9x13 inch casserole

Recipe Note

A yummy casserole that uses leftover turkey. It was a post-Thanksgiving tradition in our home when I was a child. I'm not sure where Mom got it, but it's real comfort food!

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