Turkey Spaghetti Casserole Recipe

After a holiday you might have a fridge full of leftovers like I do. And you don’t feel like eating them. But you should. Turkey Spaghetti Casserole is a family friendly, easy recipe that works great to double and have another pan on hand to freeze for another busy week. 

You need:
1 lb. spaghetti
1 diced green pepper
1 medium finely diced onion
1 cup fresh sliced mushrooms
1 (4 oz.) can minced green chiles, drained
2 1/2 cup chicken broth
1 can Cream of Chicken condensed soup
1 can Cream of Mushroom condensed soup
1 small jar of diced pimentos, drained
1 tsp garlic powder
1 tsp season salt
1 tsp white pepper
1 tsp Arizona Dreaming  (or taco seasoning could be replacement)
1 TBSP Herbes de Provence (or substitute salt free Italian seasoning)
1 4 oz. jar diced pimentos
2 cups cubed turkey (or any type of leftover meat works)
2 cups shredded cheddar cheese

Preheat oven to 375. Spray non-stick cooking spray in a 9″ x 13″ pan.

I used leftover turkey but have adapted this recipe from one of my favorite Pioneer Woman recipes, Chicken Spaghetti. I make it according to her directions often and always make a double batch it freezes well. But I have also adapted it like this recipe for leftovers.

Boil a stock pot of water and break spaghetti into smaller pieces before following directions on box to cook.

While the spaghetti cooks, add green pepper, onion, mushrooms and 1/2 cup of chicken broth in a skillet and cook over medium for 10 minutes, stirring frequently.

Drain spaghetti and place in large mixing bowl. Add remaining 2 cups of chicken broth. (Remember I doubled this recipe so I have a larger batch in these photos. Thanks to my sister, Kirsti, who was in the kitchen snapping these photos.)

 Add 1 can of Cream of Mushroom soup and 1 can of Cream of Chicken. Variations work. Cream of Mushroom with Roasted Garlic had more pizazz than just plain old Cream of Mushroom for me.

 Add drained pimentos. 
 Add 1 (heaping) tsp garlic powder.
 Add 1 tsp. season salt.
 Add 1 tsp. white pepper. Or black pepper if you would like. Then let’s get spicy. 
Now if you want to keep things plain Jane, you won’t have Arizona Dreaming spice in your cupboard. But I am an avid Penzey’s spice purchaser. I love Arizona Dreaming. It’s smoky not too spicy. It is also salt free.

Add 1 tsp. Arizona Dreaming. If you don’t have it, pinch hit with Taco Seasoning. But really, order some Arizona Dreaming. Then add a heaping TBSP of Herbes De Provence. Again, this is a fabulous French combination of spices you need in your spice cupboard. But if not, pinch hit with some salt free Italian seasoning. Then buy Herbes De Provence for the next time you make this recipe.

 Add your skillet of green pepper, onion and mushrooms.
 Add 2 cups cubed turkey.
Stir, stir and stir to combine. Then add 1 1/2 cup of shredded cheddar cheese. Stir to combine. Spread evenly in the 9×13 pan. Sprinkle remaining 1/2 cup of cheese on top.

Place in the 375F degree oven for 15 minutes, until hot and bubbly. I served with steamed brussel sprouts today. Miss A was not impressed with the veggies. But the rest of my green vegetable eating family was content. Everyone clean off their plates of Turkey Spaghetti Casserole.

This is a family friendly recipe that freezes easily. I often make pans of it to give to friends after they have a baby or bring to funeral or church potluck. It can be your go-to casserole recipe and you will be very popular. And owe it all to PW’s inspiration.

Now I’m off to have my second plateful of this…and wish I had gone on a walk today like I mentioned throughout the day I was going to do. Tomorrow. There is always tomorrow.

What do you cook up with leftovers?

Pin It

Leave a Reply