Turkey Veggie Tetrazzini

Do you have a fridge full of leftover turkey, cornbread dressing, turkey, sweet potato casserole, broccoli casserole, turkey, and more turkey?  Looking for something to do with all that leftover Thanksgiving turkey? Well, look no further! Turkey Veggie Tetrazzini delicious baked pasta with a to-die for creamy cheese sauce. Many tetrazzinis contain mushrooms, I do not like mushrooms, so I had to come up with an alternative. This recipe is a complete original by yours truly, I hope that you enjoy my creation!

The Ingredients: 1 lb. spaghetti, 1 large can Campbell’s cream of Cheddar Cheese soup, 1/2 soup can of water, 2 cups cooked turkey (shredded), 1 green bell pepper, 1/2 Vidalia onion, 1 can green peas, 2 tbsp. olive oil, 2 tbsp. Parmesan cheese, 1/2 cup Colby Jack cheese (grated), 1 tsp. no salt seasoning, 1/2 tsp. garlic powder, pinch of black pepper.

Dice onion and bell pepper, saute in a large skillet until the onion is translucent. Meanwhile, cook spaghetti noodles until al dente, set aside. Reduce heat to low and add cheese soup, water, spices, peas, and turkey to the skillet. Stir slowly for 10 minutes over low heat, remove from stove and combine cooked noodles, sauce, and Parmesan cheese in a large casserole pan. Sprinkle grated cheese evenly over the top, cover with foil and bake at 350 degrees for 30 minutes.

Sadly, there is no picture of this scrumptious delight, it was consumed before Friar Tyst had a chance to photograph it.

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