Ingredients:
1 (10 ounce) cans cream of mushroom soup, undiluted
2/3 cup milk
1 (16 ounce) jars alfredo sauce
4 cups cooked turkey, chopped
12 ounces thin spaghetti, cooked
1 (10 ounce) packages frozen peas, thawed
1 (8 ounce) packages fresh mushrooms, sliced
2 cups swiss cheese, shredded
1 cup parmesan cheese, divided
salt and pepper
2 cups crushed garlic-flavored croutons
1/2 teaspoon paprika
1/4 cup melted butter ( can use more)
Directions:
Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
Season with salt and pepper.
Transfer to the prepared baking dish or two small baking dishes.
In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
Drizzle the melted butter over the croutons.
If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
To bake immediately set oven to 375 degrees.
Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
If baking this frozen; allow to thaw in the refrigerator overnight.
Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
Delicious!
Servings: 8
Time preparation: 35 min.
Time total: 90 min.