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Turkey Mushroom Casserole

Total Time

Prep: 50 min. Cook: 30 min.

Makes

2 casseroles (4 servings each)

My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas

Ingredients

  • 1 pound uncooked spaghetti
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 cup chicken broth
  • 1/3 cup sherry or additional chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon pepper
  • 2 cups grated Parmesan cheese, divided

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
  3. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes.
  4. Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.

Nutrition Facts

1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.

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