Heat butter in a large skillet. Saute mushrooms in melted margarine for 5 minutes. Sprinkle with lemon juice; add frozen peas.
A retro classic, this casserole might just take you back - and is a great use of leftover turkey.
Servings and Ingredients
|1 tbsp.||Hy-Vee unsalted butter|
|4 oz.||mushrooms, sliced|
|1 tbsp.||lemon juice|
|1 c.||Hy-Vee frozen sweet peas|
|1||(14.5 oz) can Hy-Vee chicken broth|
|1||(10.5 oz) can Hy-Vee Healthy Recipe cream of chicken soup|
|1 c.||skim milk|
|2 tsp.||dry parsley|
|8 oz.||Hy-Vee spaghetti noodles|
|4 c.||cooked chopped turkey|
|¼ c.||Hy-Vee grated Parmesan cheese|
Things To Grab
- Large skillet
- Medium bowl
- 9-by-13-inch baking dish
In a bowl, combine chicken broth, cream of chicken soup, milk, parsley and nutmeg. Set aside.
Cook spaghetti according to package directions. Drain.
Pour 2 cups of chicken soup mixture into a lightly greased 9-by-13-inch baking dish. Layer mushroom mixture, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with Parmesan cheese.
Bake at 350 degrees for 35 minutes.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 390mg
- Total Carbohydrates: 23g
- Protein: 17g