Turkey Tetrazzini

Prep Time: 20 minutes
Cook Time: 45 minutes
Stand Time: 10 minutes
Yield: Makes 8 servings

Ingredients

• 1  (10 3/4-ounce) can cream of mushroom soup
• 2/3  cup  milk
• 1  (16-ounce) jar Alfredo sauce
• 3 1/2  cups  chopped cooked turkey, chicken, or ham
• 12  ounces  thin spaghetti, cooked
• 1  (10-ounce) package frozen petite peas, thawed
• 1  (8-ounce) package sliced fresh mushrooms
• 1 1/2  cups  shredded baby Swiss cheese
• 1  cup  shredded Parmesan cheese, divided
• 1/2  cup  crushed garlic-and-onion seasoned croutons
• 1/4  teaspoon  paprika

Preparation

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.