Ingredients1 h 10 m servings 630 cals
- Heat oven to 350 degrees F.
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
- Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
- Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.
- Make Ahead: Assemble casserole as directed but do not prepare stuffing; refrigerate up to 4 hours. When ready to serve, prepare stuffing as directed on package; spoon over casserole. Cover. Bake 55 min. or until turkey mixture is heated through and topping is crisp, uncovering after 35 min.
- Substitute: Substitute 25%-less-sodium chicken broth for the Turkey Stock.
- Substitute: Prepare using leftover roasted chicken.
Per Serving: 630 calories; 21.8 g fat; 65.7 g carbohydrates; 42.6 g protein; 101 mg cholesterol; 1089 mg sodium. Full nutrition
ReviewsRead all reviews 7
I used roasted chicken and homemade chicken broth in this recipe instead of roast turkey and turkey stock. Instead of making stuffing according to package, I sprinkled the dry stuffing mix over ...
Excellent recipe, I didn't have any fresh mushrooms so substituted a can of corn with the green beens, delicious, and a great way to use up all of my turkey and stuffing! Thank you!
I left out the spaghetti used a roasted chicken and added a can of cream of mushroom soup instead of cheese added some frenches onions and it was great just like thanksgiving leftovers
This one was good-I used cornbread boxed stuffing for the topping, since that is what my husband prefers.