“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!” - by Tobi
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch casserole
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.
Nutrition
Amount Per Serving (6 total)
- Calories
- 343 cal
- 17%
- Fat
- 12.2 g
- 19%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"My mother cut this out of a newspaper in Maine at least 30 years ago and always made it. It was always a family favorite. After her death and the death of my daughter who she had given it to, I though..." See moret we'd lost if forever. Lo and behold it, I found it in my daughter's cookbook.It is a wonderful recipe to use up your leftover turkey or one could use chicken. "
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