Wondering what to do with your leftover holiday turkey? Look no further, this recipe is great for leftovers. I always makes sure we buy a bigger turkey than we need on Thanksgiving so we have leftovers! The best part about using leftovers in this recipe is it won’t feel like you are eating leftovers at all!
The cream of mushroom soup makes this recipe easy to make and the rest of the ingredients helps take the taste to the next level.
The recipe card has instructions on how to cook the frozen casserole.
The mushrooms can be left out if you are like me and have some picky eaters! Or if you love mushrooms you can add more!
Other Great Turkey Recipes
- 1 lb. Spaghetti cooked el dente
- 1 13 ounce can Sliced mushrooms
- 1 cup Onion chopped
- 1/2 tsp. Minced garlic
- 2 Tbs. Butter
- 3 10.5 oz cans Cream of mushroom soup
- 3 cups Cooked turkey cubed
- 1 cup Chicken broth
- 1/3 cup Sherry or additional chicken broth
- 1 tsp. Pepper
- 1/2 tsp. Salt
- 1 tsp. Dried Italian seasoning
- 1 + 1/2 cups Grated Parmesan cheese divided
- Preheat oven to 350 degrees.
- Cook spaghetti according to package directions, drain when el dente.
- In a Dutch oven saute the onions and garlic in butter until tender, add the mushrooms and saute for 3 minutes..
- Stir in the soup, turkey, broth, sherry, Italian seasoning, salt and pepper and 1 cup of cheese.
- Toss the pasta into turkey mixture.
- Transfer to two greased 8 in square baking dishes or one 9×13 dish.
- Sprinkle with remaining cheese.
- Bake for 30-40 minutes or until heated through.
- Cover and freeze the other casserole for up to 3 months.
To use frozen casserole:
- Thaw in the refrigerator overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly:
This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.