Ingredients

The following ingredients have 4 Servings
  • 10 ounce can reduced-sodium cream of celery soup ((not diluted - no water added))
  • 10 ounce can reduced-sodium cream of mushroom soup ((not diluted - no water added))
  • 2 cups sour cream
  • 1/2 cup butter (, melted)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon dry sherry
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup frozen peas and carrots ((does not need to be thawed))
  • 2 1/2 cups chopped or shredded leftover cooked turkey
  • 1 pound spaghetti (, cooked al dente)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • Fresh chopped parsley (, for garnish)

Instruction

  • Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
  • In large bowl whisk together both soups, sour cream, butter, chicken broth, sherry, salt, pepper, and garlic powder until combined.
  • Stir in the peas and carrots, turkey, and cooked spaghetti; toss to combine until fully coated.
  • Pour mixture into the prepared baking dish and sprinkle with the cheeses.
  • Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
  • Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
  • Serve and enjoy!