Samantha Nicole When you’re in the middle of the week, it can be easy to fall into a pattern of the same dishes and the same stressors. Weeknight Spaghetti Casserole doesn’t just break those patterns; it comforts and restores you the way no typical pasta can. Spaghetti cooked to a tender al dente directly in a creamy, hearty sauce filled with fresh veggies and infused with chicken flavor; it’s like chicken soup in casserole form! Turkey provides the savory, and Colby-Jack topping brings melty, sharp goodness to each bite. Weeknight Spaghetti Casserole makes relaxation the special of the day!
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 of reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups turkey breast, cubed and cooked
- 6 ounces spaghetti, broken into 2-inch pieces
- 1/2 cup 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, melt the butter.
Step 4 –Add the onion, carrot, celery, and mushrooms and sauté until tender, about 5 minutes.
Step 5 –In a large bowl, combine the broth, soup, salt, and pepper.
Step 6 –In the prepared baking dish, layer the turkey, spaghetti, and sautéed vegetables.
Step 7 –Pour the broth mixture over the top of the layers in the baking dish.
Step 8 –Cover and bake, stirring once, until the spaghetti is tender, about 70-80 minutes.
Step 9 –Uncover the casserole and sprinkle it with the cheese and the paprika.
Step 10 –Bake until the cheese is melted, about 5-10 minutes.
Step 11 –Serve hot.
