7 oz | thin spaghetti |
2 cups | cubed cooked turkey |
1 cup | sliced fresh mushrooms |
1 small | chopped onion |
3 Tbsp | butter or margarine |
10¾ oz | condensed cream of mushroom soup |
1 cup | milk |
½ tsp | poultry seasoning |
⅛ tsp | ground mustard |
4 oz | shredded cheddar cheese |
4 oz | shredded mozzarella cheese |
1 Tbsp | shredded Parmesan cheese |
to taste | minced fresh parsley |
1. Cook spaghetti according to package directions. |
2. Drain spaghetti and place it in a greased 11-in. x 7-in. x 2-in. baking dish. |
3. Top spaghetti with turkey; set aside. |
4. In a skillet, sauté mushrooms (1 cup) and onion (1 small) in butter (3 Tbsp) until tender. |
5. Whisk in soup (10¾ oz), milk (1 cup), poultry seasoning (½ tsp), and mustard (⅛ tsp) until blended. |
6. Stir in cheddar cheese (4 oz); cook and stir over medium heat until cheese is melted. |
7. Pour cheese mixture over turkey. |
8. Sprinkle with mozzarella cheese (4 oz) and Parmesan cheese (1 Tbsp); the dish will be full. |
9. Bake, uncovered, at 350°F for 25-30 minutes or until heated through and cheese is melted. |
10. Sprinkle with parsley. © FirstPageRecipes.com |
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