Turketti

Name: Turketti
Ingredients: 8 ounces dry spaghetti; 1/2 small onion, chopped; 1/4 cup chopped pimientos; 1/4 cup chopped green bell pepper; 1/2 cup shredded Cheddar cheese; 2 cups leftover roast turkey, pulled into bite-sized pieces; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/2 cup chicken broth; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup shredded Cheddar cheese

11 ingredients

4 steps

Ingredients

8 ounces dry spaghetti
1/2 small onion, chopped
1/4 cup chopped pimientos
1/4 cup chopped green bell pepper
1/2 cup shredded Cheddar cheese
2 cups leftover roast turkey, pulled into bite-sized pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Cheddar cheese

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2

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.
3

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.
4

Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.