Indulge in a creamy casserole packed with fresh and frozen veggies, chopped turkey, and thin spaghetti. The recipe calls for store-bought Alfredo sauce, cutting preparation time down almost nothing.
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
How to Make It
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
This is a solidly good recipe. I used a lot of turkey in my batch, also added some finely chopped carrots I had left over. Because of the amount of cheese and meat included, it is a nice satisfying meal. I mixed in a bow tie pasta with the linguini. Gave it a little more interest. You can't go too wrong with a little experimentation. I divided into two batches and froze one. Would recommend this recipe.
Very satisfied with this dish. Was very tasty. I added sliced onions to the recipe, which I sauteed in olive oil and a little butter, then added it to the mix. I also used angel hair spaghetti which cooks in 2 minutes and saved some time. My family loved it.
This is a longtime favorite of mine, and I only made a few adjustments for personal taste: I use crushed Ritz ( or equivalent) mixed with the seasonings and add smidge of garlic powder in lieu of the croutons, also I will occasionally use steamed chopped broccoli florets instead of the peas. If I have it on hand, I will sometimes add about 1/4 c. dry sherry or mediera to the cheese sauce. It adds great depth of flavor. This is a good casserole to make with after-Thanksgiving turkey leftovers and stash in the freezer for a cold winter's night. Your family will love it. It's real homey comfort food