Leftover Turkey Tetrazzini

• 1 package (7 ounces) thin spaghetti, broken in half
• 2 cups cubed cooked turkey
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 3 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup whole milk
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon ground mustard
• 1 cup shredded cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• Minced fresh parsley

1. Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
2. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Sprinkle with parsley.

thin spaghetti, turkey, mushrooms, onion, butter, condensed cream, milk, poultry seasoning, ground mustard, cheddar cheese, mozzarella cheese, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/leftover-turkey-tetrazzini/ (may not work)