Ingredients
1 package 9 oz Rotini Original called for:(7 ounces) thin spaghetti, broken in half
2 -3 cups cubed cooked turkey
1 can mushrooms original 1cup sliced fresh mushrooms
1 small onion, chopped (left out)
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 tsp Mrs. Dash Original 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
1. Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
2. 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.
3. 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.
from:http://www.tasteofhome.com/recipes/leftover-turkey-tetrazzini/print
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