I speed up my mother-in-law’s tetrazzini by using jarred Alfredo sauce, canned mushrooms and onion powder. —Judy Batson, Tampa, Florida

Ingredients

• 4 ounces thin spaghetti
• 1 jar (15 ounces) alfredo sauce
• 2 cups frozen peas
• 1-1/2 cups cubed cooked turkey or chicken
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup shredded swiss cheese
• 1/4 cup shredded parmesan cheese
• 2 tablespoons white wine or chicken broth
• 1/2 teaspoon onion powder
• 1/2 cup french-fried onions
• 1/2 teaspoon paprika

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with onions and paprika.
2. Cover and bake at 350° until heated through, 30-35 minutes.