Wednesday, November 24, 2010

3 cups uncooked spaghetti pieces (break spaghetti into fourths, so you have bite-sized pieces)
1 tablespoon butter
¼ cup finely diced green bell pepper
¼ cup finely diced onion
(2) 10 3/4-ounce cans cream of chicken soup
1 1/2 to 1 3/4 cups turkey stock (sub chicken broth if you don't have any)
1/2 teaspoon salt
1/4 teaspoon black pepper
⅛ teaspoon cayenne pepper
3 cups shredded, sharp cheddar cheese, divided
3 cups chopped, leftover turkey (you can also sub chicken)

1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook spaghetti pieces until just al dente. Do not overcook! Drain, and set aside.
2. In a large skillet over medium heat, melt butter. Saute bell pepper and onion until tender. Add cream soup, stock, and seasonings, and whisk until smooth. Stir in two cups sharp cheddar cheese, and stir until melted.
3. In a large mixing bowl, combine sauce mixture, turkey, and cooked spaghetti. Mix well. Transfer to a greased, 9x13 baking dish. Sprinkle with remaining cup of shredded cheddar.
4. Bake uncovered in preheated oven for 35-45 minutes, until bubbly.