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Turkey Spaghetti Casserole

Turkey Spaghetti Casserole
“My mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish.” Casandra Hetrick - Lindsey, Ohio
6 ServingsPrep: 30 min. Bake: 1-1/4 hours

Ingredients

  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/3 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked turkey breast
  • 6 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
  • 1/2 teaspoon paprika

Directions

  • In a small skillet, saute the vegetables in butter until tender. In a
  • large bowl, combine the broth, soup, salt and pepper.
  • In a 2-1/2-qt. baking dish coated with cooking spray, layer with
  • turkey, spaghetti and vegetable mixture. Pour broth mixture over the
  • top.
  • Cover and bake at 350° for 70-80 minutes or until spaghetti is
  • tender, stirring once. Uncover; sprinkle with cheese and paprika.
  • Bake 5-10 minutes longer or until cheese is melted.
  • Yield: 6 servings.
© Taste of Home 2013

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Turkey Spaghetti Casserole (continued)

Nutrition Facts: 1 cup equals 284 calories, 6 g fat (3 g saturated fat), 62 mg cholesterol, 702 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2013