1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1/2 tsp. minced garlic
2 TBS. olive oil
3 10oz. cans of condensed cream of mushroom soup
3 cups cubed cooked turkey (Great for leftover turkey meat)
1 1/3 cups chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
Shredded Parmesan Cheese
Cook Spaghetti. Meanwhile, in a Dutch oven or large cooking pot, saute mushrooms and garlic in olive oil until tender. Stir in soup, turkey, broth, Italian seasoning, pepper and 1 cup of Parmesan cheese. Drain spaghetti; stir into turkey mixture.
Transfer to 2 greased greased 8x8 baking dishes (great for freezing for upto 3 months!) or one 9x13. Sprinkle a little more Parmesan cheese on top. Cover and bake for 30-45 minutes at 350 or until heated through.
FOR FROZEN CASSEROLE:
Thaw in the refigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 45 minutes. Cook uncovered for 5-10 minutes longer or until bubbly.