Turkey Tetrazzini (Southern Living)

• 1 (10 ounce) can cream of mushroom soup
• 2/3 cup milk
• 1 (16 ounce) jar alfredo sauce
• 3 1/2 cups chopped cooked turkey (may sub chicken or ham)
• 12 ounces thin spaghetti, cooked
• 1 (10 ounce) package frozen tiny peas, thawed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 1/2 cups shredded baby swiss cheese
• 1 cup shredded parmesan cheese, divided
• 1/2 cup crushed onion and garlic croutons
• 1/4 teaspoon paprika

1. Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce.
2. Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese.
3. Pour into lightly greased 15x10" baking dish.
4. Stir together remaining 1/2 c Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
5. Bake, covered, at 375* for 30 minutes.
6. Uncover and bake 15 more minutes or until golden and bubbly.
7. Let stand 10 mins before serving.
8. NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly.
9. NOTE #2: If you prefer a smaller casserole, use 2 11x7" baking dishes. Proceed as directed.

cream of mushroom soup, milk, alfredo sauce, turkey, thin spaghetti, mushrooms, swiss cheese, parmesan cheese, onion, paprika

Taken from www.food.com/recipe/turkey-tetrazzini-southern-living-135443 (may not work)