Turkey Tetrazzini Florentine Casserole

• 1 (9 ounce) package uncooked fresh linguine, cut into thirds
• 2 cups cubed cooked turkey
• 1 (12 ounce) jar roasted turkey gravy
• 1 (10 ounce) package frozen creamed spinach, thawed
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/2 cup milk
• Topping
• 1 tablespoon butter, melted
• 1/4 cup parmesan breadcrumbs

1. Cook the linguine to desired doneness as directed on the package.
2. Meanwhile, heat oven to 350u0b0F and spray 8-inch square 2-quart baking dish with nonstick spray.
3. In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
4. In small bowl, combine topping ingredients; mix well.
5. Sprinkle evenly over top. Cover with foil and bake at 350u0b0F degrees for 35 minutes or until bubbly.
6. Uncover and bake an additional 10 minutes or until topping is browned.

fresh linguine, turkey, turkey gravy, mushroom stems, milk, topping, butter, parmesan breadcrumbs

Taken from www.food.com/recipe/turkey-tetrazzini-florentine-casserole-39125 (may not work)