Turkey Tetrazzini

• 1 8-oz. pkg. thin spaghetti, uncooked
• 2 cubes chicken bouillon
• 2 to 3 teaspoons dried, minced onion
• 2 10 3/4 oz. cans cream of mushroom soup
• 1 8-oz. container sour cream
• 1/2 cup milk
• salt and pepper to taste
• 2 cups cooked turkey, cubed
• 1 8-oz. can sliced mushrooms, drained
• 1 cup frozen peas, thawed (optional)
• 1 8-oz. pkg. shredded Cheddar cheese

1. Cook spaghetti according to package directions, adding bouillon and onion to cooking water. Drain and place in a large bowl.
2. Stir together soup, sour cream, milk, salt and pepper in a medium bowl. Fold in turkey, mushrooms and peas, if using. Lightly stir mixture into spaghetti, coating well. Pour into a lightly greased 13"x9" baking pan; top with cheese.
3. Bake, covered, at 350 degrees for 30 to 40 minutes, until hot and bubbly.

thin spaghetti, chicken bouillon, onion, cream of mushroom soup, sour cream, milk, salt, turkey, mushrooms, frozen peas, cheddar cheese

Taken from www.myrecipes.com/recipe/turkey-tetrazzini-2 (may not work)