Turkey Spaghetti Casserole
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
YIELD: 6 servings.
My mom made this creamy and comforting dish while I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple yet tasty meal. —Casandra Hetrick, Lindsey, Ohio
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
-
1.
In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
-
2.
In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
-
3.
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.
Nutrition Facts
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.
© 2024 RDA Enthusiast Brands, LLC