Cheesy Turkey Casserole Jan Peterson
1/3 cup chopped green pepper
3 Tbsp. chopped onion
2 Tbsp. butter or margarine
1 can cream of mushroom soup
1 cup milk
1 jar sliced mushrooms
1 cup shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. lemon pepper
1/2 tsp. dry mustard
3 1/2 oz. spaghetti cooked and drained
2 cups cut-up cooked turkey
1/2 cup shredded cheddar cheese )
Cook and stir green pepper and onion in butter until tender - about 5 min. Stir in soup and milk, cook and stir over low heat until bubbly. Remove from heat. Add mushrooms, 1 cup cheese, salt, lemon pepper and mustard. Stir until cheese is melted and sauce is smooth. Stir in spaghetti and turkey. Pour into ungreased 1 1/2 qt. casserole. Cover. Bake 40 minutes, remove cover, sprinkle 1/2 cup cheese around outer edge of casserole. Bake until cheese melts and bubbles, about 5 minutes.