Turkey Tetrazzini

• 8 ounces, weight Thin Spaghetti Broken Into 3inch Lengths, Cooked, Rinsed And Drained
• 2- 1/2 cups Cups Diced Turkey (shredded, Whatever You've Got Left Over)
• 1-23 cup Shredded Cheese Divided Or Mixed Bag
• 1/4 cups Parmesan Cheese Plus Some To Sprinkle Over The Top
• 3/4 cups Chicken Broth
• Pepper To Taste
• 1 Tablespoon Butter
• 8 ounces, weight Mushrooms, Sliced
• 1/2 cups Chopped Onion
• 1 whole Green Pepper, Seeded And Diced
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1. Combine prepared spaghetti in a large mixing bowl with the turkey, 1 cup cheddar (or mixed) cheese and the 1/4 cup of Parmesan cheese, turkey, chicken broth, and I like to add pepper in this stagedont be shy.
2. In a skillet, melt butter and saute mushrooms, onions and green peppers just until tender, then mix in the mushroom soup.
3. Add skillet contents to the spaghetti mixture.
4. Gently stir to combine all ingredients; place in a greased casserole dish or 9x13 pan.
5. Shake Parmesan all over the top and sprinkle the remaining 2/3 cup cheddar (or mixed) cheese to cover the top.
6. Bake at 350 degrees for 35 minutes or until hot and bubbly.
7. Serves 6-8.
8. DELICIOUS!

turkey, shredded cheese, parmesan cheese, chicken broth, pepper, butter, weight mushrooms, onion, green pepper, cream of mushroom soup

Taken from tastykitchen.com/recipes/main-courses/turkey-tetrazzini-2/ (may not work)