First Lady Jacque Batt's Turketti Casserole
Yield
1 casserolePrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
spaghetti
uncooked, broken |
*
|
| 1 | cup |
turkey
diced, leftover, or chicken |
*
|
| ½ | cup |
onions
chopped, small |
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
chicken broth
or water |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¾ | cup |
cheddar cheese
grated, (3/4 to 1 3/4) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
spaghetti
uncooked, broken |
*
|
| 237 | ml |
turkey
diced, leftover, or chicken |
*
|
| 118 | ml |
onions
chopped, small |
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
chicken broth
or water |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 177 | ml |
cheddar cheese
grated, (3/4 to 1 3/4) |
|
Directions
Cook spaghetti, drain well.
Mix all ingredients except cheese.
Toss together well.
Pour into a greased casserole dish.
Cover with grated cheese.
Bake in a 350℉ (180℃) oven for 45 minutes.
