The first recipe in my Recipes from Grandma Bonnie’s Notebook series happens to be one that used to be a family favorite. The recipe actually came from my sister Paula who I suspect got it from a friend. My grandma had it written in her notebook and gave Paula full credit for the recipe so that made me smile as well.
It is an easy casserole type dinner served best piping hot with a nice fresh green salad and crusty bread to accompany it. It is a perfect way to use up some leftover turkey or chicken and dark or white meat are both perfectly fine in the recipe. Different herbs and vegetables can be added to alter the taste to your liking but it is comfort food at its best. Enjoy.
- 8 ounces spaghetti broken in pieces (Whole wheat is great)
- 1 can sliced mushrooms
- 4 TBSP butter
- 3 TBSP onion chopped
- 1/2 cup celery chopped
- 1/2 cup bell pepper chopped, optional
- 1/8 tsp cayenne pepper
- 1/4 tsp italian seasoning
- 1 an cream of chicken soup
- 1 can evaporated milk
- 2 cups cooked turkey or chicken chopped into pieces
- 1/2 cup Parmesan cheese grated
- 1/2 cup cheddar cheese grated
- In salted water cook spaghetti until just tender. Drain and rinse with hot water.
- Drain mushrooms and save the liquid.
- Melt butter and sauté onion, celery and optional bell pepper. Add seasonings and mushroom liquid.
- Blend in soup and stir until smooth. Gradually add evaporated milk stirring constantly until smooth and thickened.
- In a 2 quart casserole mix spaghetti, mushrooms and turkey or chicken. Pour in sauce and mix. Top with cheeses.
- Bake at 350 degrees for about 30 minutes.
This is a great recipe to make ahead and refrigerate or freeze until ready for use.
If you do not have evaporated milk in the pantry (like me) it is very easy to make some by simmering 2 1/2 cups regular milk until it reduces to 1 cup. Easy way to do a substitution and eliminate a trip to the store.
