Ingredients 1 package (7 ounces) thin spaghetti, broken in half 2 cups cubed cooked turkey 1 cup sliced fresh mushrooms 1 small onion, chopped 3 tablespoons butter 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup milk 1/2 teaspoon poultry seasoning 1/8 teaspoon ground mustard 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 tablespoon shredded Parmesan cheese Minced fresh parsley
Directions Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. Yield: 4-6 servings.
