Posted by Nancy J. Cohen on January 5, 2014
I had some ingredients to use up and so modified a recipe I’d found online. Here is my version of the finished dish. It’s enough to last several nights.
16 oz. whole wheat spaghetti or vermicelli
2 cups chopped, cooked turkey
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. package sliced mushrooms
10 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables, defrosted
1 cup shredded cheddar cheese
¼ cup white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Cook spaghetti according to package directions, drain, and set aside in large bowl. In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Add to spaghetti along with mushroom soup, mixed vegetables, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend. Pour into greased 11 x 14 baking dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 minutes, or until heated through. Serves 4-6.