I don’t remember where I got this recipe, but it’s nice to have turkey for a change!
8 oz. spaghetti, uncooked
3/4 cup chopped onion (about 1 small onion)
3/4 cup chopped green pepper (about 1 small pepper)
3/4 cup fat-free milk
1/2 tsp pepper
1/4 tsp salt
1 (10 3/4oz) can reduced-sodium cream of chicken soup, undiluted
2 cups chopped cooked turkey breast
1 (4 1/2 oz) jar sliced mushrooms, drained
1 (4 oz) jar diced pimiento, drained
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
Cook spaghetti according to package directions, omitting salt and fat. Drain. Meanwhile, coat a Dutch oven with cooking spray; place over medium heat until hot. Add onion and green pepper; saute 5 mins. or until tender. Combine onion mixture, milk, and next 3 ingreds.; stir well. Combine pasta, turkey, mushrooms, and pemiento; toss gently. Pour soup mixture over pasta mixture; toss until pasta is well coated. Spoon mixture into an 11x7x1 1/2 inch baking dish coated with cooking spray. Cover and chill 8 hours or overnight. Bake, uncovered, at 375º for 30 mins. Sprinkle with cheese; bake, uncovered, 5 additional mins. or until cheese melts.
Yields: 6 servings
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