Lots of
cooked turkey - leftover turkey breast
from Thanksgiving is perfect for this dish. (you could use chicken breast in
place of the turkey)
½ lb
spaghetti, broken into thirds
¼ lb butter
2 green
peppers, sliced
4 T flour
2 C whole milk
2 cans cream
of mushroom soup
8 oz cans
sliced mushrooms or more to taste, or fresh mushrooms if desired
1-2 cloves
garlic, chopped
1 t Worcestershire
sauce (or more to taste)
2 small jars
pimentos
½ C dry
white wine
¾ C grated
Parmesan cheese
4 C grated
cheddar cheese
½ C shaved
almonds
Method:
Cook the
turkey. (Sometimes, I cook a half turkey breast in the crock pot. This meat is
perfect for this casserole) Cut meat in large bite size pieces. Place in a
large mixing bowl. Cook spaghetti and
add to the big bowl. Sautee peppers and
mushrooms. Add flour and cook for a few minutes. Add milk and remaining
ingredients except for ½ C cheddar and almonds.
Cook till thick. Pour sauce over turkey and spaghetti and mix well. Pour
into a greased casserole. Sprinkle remaining cheddar and almonds over the top
of the casserole. Bake till bubbly. You can also wrap the casserole well and
freeze it.
Tracy's Living Cookbook
