You may also like
Categories:
spaghetti turkey cream of mushroom soup milk sour cream cooking sherry Parmesan cheese Cheddar cheese mushrooms onion salt
Viewed: 56 - Published at: 9 years agoIngredients
- 6 ounces spaghetti
- 2 cups diced cooked turkey
- 1 (10 3/4 ounce) can low-sodium cream of mushroom soup
- 12 cup milk
- 14 cup sour cream
- 1 tablespoon cooking sherry
- 12 cup grated parmesan cheese
- 1 12 cups shredded cheddar cheese, separated
- 1 (4 ounce) can mushrooms
- 1 tablespoon minced onion
- salt and pepper
Method
- Cook spaghetti according to package directions, drain well and set aside.
- In a large bowl, whisk together the soup, milk, sour cream, onion, sherry, salt and pepper.
- Stir in the cheeses, reserving 1/4 c of the shredded cheddar cheese.
- Fold in the drained mushrooms and the turkey.
- Add the spaghetti, stirring lightly to coat the noodles.
- Turn out into a greased baking dish.
- Top with the reserved shredded cheese.
- Bake uncovered at 350 for 30 minutes.
