Turketti

• 4 to 5 c. turkey, cooked and cubed (leftover is fine)
• 2 Tbsp. canola oil
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 large chopped green pepper
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 c. milk
• 1 clove garlic, minced
• 8 oz. pasta (thin spaghetti or vermicelli)
• 1 tsp. Tabasco
• 1 Tbsp. Worcestershire sauce
• salt and pepper to taste
• 1 c. shredded Cheddar cheese

1. Boil pasta in salty water until barely tender; drain.
2. Saute onion, celery, green pepper and garlic in oil.
3. Combine remaining ingredients, except cheese, then add sauteed vegetables and spaghetti.
4. Pour into large casserole sprayed with Pam. Top with cheese.
5. Bake in a 350u0b0 oven until contents are bubbly and top is brown, about 25 minutes.
6. With French bread and a green salad, this recipe serves a large group.
7. We always made Turketti to take to the beach during spring break.

turkey, canola oil, onion, celery, green pepper, cream of chicken soup, cream of mushroom soup, milk, clove garlic, pasta, tabasco, worcestershire sauce, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788377 (may not work)