Ingredients
1 pound uncooked spaghetti1/2 pound sliced fresh mushrooms1 cup chopped onion2 tablespoons olive oil1/2 teaspoon minced garlic3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted3 cups cubed cooked turkey1 cup chicken broth1/3 cup sherry or additional chicken broth1 teaspoon Italian seasoning3/4 teaspoon pepper2 cups grated Parmesan cheese, divided
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions.
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.
Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes.
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.
