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Turketti

"A yummy casserole that uses leftover turkey. It was a post-Thanksgiving tradition in our home when I was a child. I'm not sure where Mom got it, but it's real comfort food!"

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

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• 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.
• 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.
• Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

Notes :

• You can use almost any shape of dry pasta for this dish.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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