Turkey Or Chicken Spaghetti Tetrazzini

• 2 medium onions, chopped
• 2 cups fresh white button mushrooms, sliced (can use more)
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 1/4 cup butter (can use less butter)
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 2/3 cup half-and-half cream or 2/3 cup milk
• 1 (16 ounce) jar alfredo sauce
• 3 cups cooked turkey (can use more) or 3 cups cooked chicken (can use more)
• 12 ounces spaghetti, cooked (use the thin spagetti for this)
• 1 (10 ounce) package frozen peas, thawed
• 1 1/2 cups swiss cheese, shredded
• 1 1/4 cups parmesan cheese, divided
• 2 1/2 cups garlic-flavored croutons, crushed
• paprika

1. Set oven to 375 degrees F.
2. Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
3. In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
4. In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
5. Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
6. Transfer to the baking dishes or large casserole dish.
7. In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
8. Bake for about 30 minutes or until hot and bubbly.
9. Delicious!

onions, fresh white button mushrooms, garlic, butter, cream of mushroom soup, cream, alfredo sauce, turkey, frozen peas, swiss cheese, parmesan cheese, garlic, paprika

Taken from www.food.com/recipe/turkey-or-chicken-spaghetti-tetrazzini-174132 (may not work)