Description

Use that left-over turkey from the holidays in this yummy casserole. You will love it because it is full of turkey, cheeses, cream of mushroom, peas, onion and green bell pepper.

Ingredients

• 16 oz. linguine pasta
• 1/2 c. butter
• 4 sticks butter
• 3 c. sliced fresh mushrooms, wiped clean
• 1 c. minced onion
• 1 c. minced green bell pepper
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• 2 c. chicken broth or stock
• 2 c. shredded sharp Cheddar cheese
• 10 oz. package frozen green peas
• 1/2 c. cooking sherry
• 1 t. Worcestershire sauce
• 1 t. salt
• 1/4 t. freshly ground black pepper
• 4 c. chopped left-over turkey or chicken
• 1 c. grated Parmesan cheese
• paprika, to taste

Steps

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook 8 - 10 minutes or until al dente; drain; set aside.
2. Preheat oven to 375 degrees. Lightly spray an 11 x 14 inch baking dish with non-stick cooking spray.
3. Melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper; saute until tender. Stir in cream of mushroom soup and chicken broth/stock; cook, stirring, until heated through. Stir in cooked pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and turkey. Mix well; transfer mixture tothe prepared baking dish. Sprinkle with Parmesan cheese and paprika.