This turkey tetrazzini with cream of mushroom soup recipe is a wonderful way to use up leftover turkey.

Ingredients

• 1 package (7 ounces) spaghetti, broken into 2-inch pieces
• 2 cups cubed cooked turkey
• 1 cup shredded cheddar cheese
• 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
• 1 medium onion, chopped
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1/3 cup 2% milk
• 1/4 cup chopped green pepper
• 1 jar (2 ounces) chopped pimientos, drained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• minced fresh parsley, optional

Directions

1. Preheat oven to 375°. Cook spaghetti according to package directions; drain. Transfer to a large bowl; stir in the next 10 ingredients.
2. Spoon into a greased 2-1/2-qt. baking dish; if desired, sprinkle with additional cheese. Bake, uncovered, until heated through, 40-45 minutes. Sprinkle with parsley if desired.