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!

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  • 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


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.

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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.