Turkey Spaghetti Casserole
|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)|
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.