I had two ziploc quart bags of leftover, chopped turkey from Christmas. I am the type of person who wants turkey for Thanksgiving AND Christmas because that is the only time of year I buy it. Tonight, in keeping with my theme of "Eating from the Pantry," I made this recipe. It came from my former church's cookbook from 1996.
1 8 oz. can sliced mushrooms
2 Tblsp. melted butter
1 tsp. salt
1/8 tsp. pepper
2 cups cooked diced turkey or chicken
1 can cream of mushroom soup
1 c. sour cream
1 8 oz. package of spaghetti noodles
1/2 cup grated parmesan cheese
Cook mushrooms in butter in skillet for 1 minute over low heat. Add salt, pepper, turkey, soup, and sour cream, mix well. Cook spaghetti according to box directions. Drain. Alternately layer spaghetti and turkey mixtuyre in a 13x9 inch baking dish Sprinkle with cheese. Bake at 375 degrees for 25 minutes. 6 servings.
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