Comfort food is really the center of some of the best recipes ever created. Turkey Spaghetti Casserole is at the top of the comfort food list when it comes to satisfying options. The not-only-for-Thanksgiving tender turkey, the bouncy spaghetti, and meaty mushrooms, all soaked in a creamy, cheesy sauce, become the contentment you’ve been for looking for. You can rest assured knowing this Turkey Spaghetti Casserole will become something the entire family, or even the entire picnic, will love. It is an easy way to bring goodness and comfort to all of those you care for. Relax, you’ve got this!
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1/3 cup fresh mushrooms, sliced
- 2 1/2 cups reduced-sodium chicken broth
- 1 (10.75-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups turkey breast, cooked, cubed
- 6 ounces spaghetti, uncooked, broken into 2-inch pieces
- 1/2 cup reduced-fat Colby-Monterey Jack cheese, shredded
- 1/2 teaspoon paprika
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 2 1/2-quart baking dish with cooking spray.
Step 3 –In a small skillet over medium-high heat, melt the butter.
Step 4 –Add the onions, the carrots, the celery, and the mushrooms to the skillet and sauté until they are tender.
Step 5 –In a large bowl, combine the broth, the cream of mushroom soup, the salt, and the pepper.
Step 6 –Evenly sprinkle the turkey cubes across the bottom of the prepared baking dish.
Step 7 –Evenly spread the spaghetti over the turkey.
Step 8 –Evenly spread the vegetable mixture over the spaghetti.
Step 9 –Pour the broth mixture over the top of the vegetable mixture.
Step 10 –Cover the casserole and bake, stirring once, until the spaghetti is tender, about 1 hour 10 minutes-1 hour 20 minutes.
Step 11 –Uncover the casserole, sprinkle it with the cheese and the paprika, and bake until the cheese has melted, about 5-10 minutes.
Step 12 –Serve.
