Turkey Spaghetti Casserole
Prep: 30 min. Bake: 1-1/4 hours
Prep: 30 min. Bake: 1-1/4 hours
1 cup: 284 calories, 6g fat (3g saturated fat), 62mg cholesterol, 702mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Very poor instructions, I wouldn’t recommend this to anyone.
This turned out really well. We had enough leftover turkey (on Sunday night) to do this. We had made stock from the carcass the night before so had the vegetables from that, plus all those great bits peeled off the bones from that! We had a package of year-old penne pasta so used that; worked fine. No mushrooms, no celery, but had a zucchini to throw in. Added some breadcrumbs on top along with the cheese and paprika. The moral is: this is a very forgiving recipe! Use it as the guide to quantities of whatever you've got and it should come out fine. We'll eat the other half tomorrow, confident that 5 days after Thanksgiving it's still safe since we ovened it for over an hour tonight. In other words
With that much liquid I would think you should NOT cook the spaghetti.. probably why AUgirl2 found it bland. Going to try this over the weekend.. using fresh mushrooms/veggies and adding fresh green beans.
I had all the ingredients for doing the "chicken" version of this on hand so I thought I'd try it - kind of a cross between pot pie and spaghetti, right? What could go wrong? Good question! I triple read the recipe, I read all the reviews, made a few notes. I added a few sliced fresh green beans for color (blanched them in the same water as I parboiled the pasta in.) Then sauteed them with the mushrooms and other veggies. Mixed it all together and found it kind of bland, so I added a 1/4 c. of sour cream and 2 Tbls. mayo and some extra red pepper. Better. Figured it would meld together with that long cooking time. Results: It wasn't "bad" but it wasn't good. No one ate seconds. No one wanted it for lunch the next day. Ended up ditching almost half so I was really bummed. That rarely happens at our house. I would suggest you make a Half Batch if you want to try it. That will give you at least four large servings.
Are you supposed to cook the spaghetti? Someone said they did, but directions doesnt specify.
I was concerned that this recipe might be a bit boring, but we were pleasantly surprised when we dug into this comforting casserole.
Pretty good casserole! I poached 3 chicken breasts in water with 2 bullion cubes. Removed & chopped the chicken and then dropped the spaghetti into still boiling broth for about 5 minutes, drained (reserving 2 1/2 c liquid). dumped the mushroom soup into broth, layered chicken, noodles & sauteed veggies (added 2 cloves garlic while sauteing) dumped broth mixture on. Covered & baked at 350 for about 30 minutes put provolone slices on top and broiled a few minutes to brown. It was delicious! I was worried it would be soupy but the noodles finished cooking and soaked up the broth. Great recipe I'll try again, next time with some broccoli!
This recipe was a hit at my house. I made a huge dish and they cleaned it up. The only change I made was sauting fresh mushrooms with the onions carrots and celery.cakewalk63
This makes a DELICIOUS dish. I added more carrots and celery and chopped a can of mushroom pieces/stems and sauted all in olive oil. I cubed 3 baked chicken breasts and used whole wheat spaghetti. This recipe is a "keeper".