Turketti recipe
All Recipes Main Dish Recipes Casserole Recipes Noodles
Ingredients
- 8 ounces dry spaghetti ½ small onion, chopped ¼ cup chopped pimientos ¼ cup chopped green bell pepper ½ cup shredded Cheddar cheese 2 cups leftover roast turkey, pulled into bite-sized pieces 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup chicken broth ½ teaspoon salt ⅛ teaspoon black pepper ½ cup shredded Cheddar cheese
Nutrition Info
- 342.7 caloriescarbohydrate: 32.9 gcholesterol: 55.2 mgfat: 12.2 gfiber: 1.5 gprotein: 24.3 gsaturatedFat: 5.6 gservingSize: -sodium: 675 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Turketti
Directions
-
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese.
Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.