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TURKETTI 1 1/4 c. 2-inch spaghetti pieces (not thin) 1 1/2 to 2 c. cooked or canned turkey or chicken in 1-inch chunks 1/2 c. diced cooked ham (optional) 1/4 c. minced pimiento 1/4 c. minced green pepper 1 can undiluted condensed cream of mushroom soup 1/2 c. turkey or chicken broth 1/8 tsp. celery salt 1/8 tsp. pepper 1/2 grated small onion 1 1/2 c. grated natural or process sharp American cheese (6 oz.) Early in the day or night before, cook spaghetti until barely tender as label directs. Drain, rinse with hot water; drain well. (I just cook and drain.) Add rest of ingredients except 1/2 cup grated cheese. Toss lightly; taste; add more seasoning if needed. Pour into 1 1/2 quart casserole. Sprin- kle with 1/2 cup grated cheese. Refrigerate or freeze. Cover to freeze. About 1 hour before dinner, start heating oven to 350 degrees. Bake casserole covered 45 minutes or until hot. Makes 4 servings. I usually heat for 1 hour, if frozen make it 2 hours. To make more servings double the recipe as 2 1/2 to 3 to 4 cups, etc. P.S.: Make the double recipe use 1/2 or 4 servings and freeze the other half for future use. Saves work and a meal handy in case of surprise visitors. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |