Ingredients
1 medium onion, chopped1 medium carrot, chopped1 celery rib, chopped1/3 cup sliced fresh mushrooms1 tablespoon butter2-1/2 cups reduced-sodium chicken broth1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1/4 teaspoon salt1/4 teaspoon pepper2-1/2 cups cubed cooked turkey breast6 ounces uncooked spaghetti, broken into 2-inch pieces1/2 cup shredded reduced-fat Colby-Monterey Jack cheese1/2 teaspoon paprika
Preparation
In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.
