Cheesy Turkey Tetrazzini
|Uncooked spaghetti||8 Ounce|
|Olive oil||1 1⁄2 Teaspoon|
|Green bell pepper||1 , chopped|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs), chopped|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped oven roasted turkey breast||3 Cup (48 tbs)|
|Chopped roasted red bell peppers||1⁄4 Cup (4 tbs) (Bottled)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Reduced-fat and reduced-sodium condensed cream of chicken soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Chopped fresh parsley||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, mushrooms, and onion. Saute 5 minutes or until tender.
4. Combine cooked pasta, green bell pepper mixture, turkey, and next 5 ingredients in a large bowl. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
5. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 10 minutes.