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Turkey Spaghetti Casserole

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  White onion 1 Large, chopped
  Bacon fat 1 Tablespoon
  Cream of tomato soup 1 Can (10 oz)
  Water 1 Can (10 oz) (1 Soup Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 8 Ounce (1 Can)
  Cheddar cheese 1⁄4 Pound, grated (American Or Mild)
  Turkey stock/3 chicken bouillon cubes in 1 cup water 1 Cup (16 tbs)
  Canned mushroom pieces and stems 4 Ounce, drained (1 Can)
  Turkey breast 2 1⁄2 Cup (40 tbs), diced in 1-inch pieces
  Long spaghetti 7 1⁄2 Ounce, broken in thirds and cooked (1 1/2 Packages)
  Canned diced green peas 16 Ounce (1 Can)
  Salt To Taste
  Pepper To Taste

Saute onion in bacon fat until tender but not brown.
Add soup, tomato paste, water, cheese, stock, salt, pepper, mushrooms and turkey.
Mix with spaghetti.
If desired, green peas may be added.
Put in long, shallow casserole and leave in refrigerator overnight to mellow.
Reheat for 1 hour at 250°.
If mixture seems dry, pour on 1 cup mild stock, salted.
Sprinkle with Parmesan cheese when serving.

Recipe Summary

Main Dish

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Turkey Spaghetti Casserole Recipe