Friday, November 25, 2011

Second-Time Score: Turkey Spaghetti Casserole

It was just the hubs, a friend and I for an Ohioan Thanksgiving this year, but we went ahead and got a 12-pounder because we loooove turkey sandwiches post-holiday (and I of course would not be a good hostess if I didn't send our guest home with leftovers too)! If you are over the sandwich by now and still have some "bird" leftover, go ahead and whip up this's nothing fancy but I think you'll like it. Prep time = 30 minutes! Pop it in the oven...start decorating your Christmas tree...and voila, you've taken leftovers up a notch! 

1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon butter
2 ½ cups reduced-sodium chicken broth
1 can reduced-fat/reduced-sodium cream of mushroom soup
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes (optional)
2 ½ cups cubed turkey breast (or dark meat if you prefer)
6 ounces uncooked spaghetti, broken into 2-inch pieces
½ cup shredded Colby-jack cheese (or cheddar)
½ teaspoon paprika 

In small skillet, melt butter on medium-high heat; sauté the vegetables until tender, about 7-8 minutes.

In a large bowl, combine the soup, broth, salt, pepper and red pepper flakes.

Coat  a 2 ½ quart baking dish with cooking spray. Layer (two total) the turkey, [uncooked] spaghetti and vegetable mixture. Pour broth mixture over top. I promise you the noodles will cook and the liquid will thicken...don't be nervous y'all. :)

Cover and bake at 350° for 75-80 minutes, stirring once halfway through.

Uncover, sprinkle with cheese and paprika. Bake 10-12 minutes longer, or until cheese is melted. Let stand for 10 minutes before serving. 

A fab use of leftovers if I do say so myself!

Recipe adapted from Taste of Home magazine (November 2008 issue).


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