Got leftover Turkey? We did! We finally made the turkey we bought at Thanksgiving last year and it was a lot of leftover for us. I found this freezer meal recipe so I made one for dinner and froze one for later. You could also substitute chicken for the turkey.
1 lbs. uncooked spaghetti
1/2 lbs. sliced fresh mushrooms
1 c. chopped onion
2 tbsp. olive oil
1/2 tsp. minced garlic
3 cans (10.75oz) condensed cream of mushroom soup, undiluted
3 c. cubed cooked turkey
1 c. chicken broth
1/3 c. sherry or additional chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
2 c. grated Parmesan cheese, divided
1. Cook spaghetti according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic, cook 1 minute longer. Stir in the soup, turkey broth, sherry Italian seasoning, pepper, and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
3. Transfer to two greased 8-inch square baking dishes. Sprinkle with the remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-40 minutes or until heated through.
To use Frozen Casserole:
Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
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