My Christmas dinner.... not the best photo, but a darn good meal! |
You can NEVER go wrong with a huge, cheesy, delicious, make-ahead,
crowd pleasin’ casserole. And the leftovers are the BEST!
This recipe is from the ancient days of my cooking, passed
down from my mom and her friends. It’s very classy and totally party worthy. It freezes great and reheats perfectly.
Caution: this make a lot!
Here’s what
you need:
Lots of
cooked turkey - leftover turkey breast
from Thanksgiving is perfect for this dish. (you could use chicken breast in
place of the turkey)
½ lb
spaghetti, broken into thirds
¼ lb butter
2 green
peppers, sliced
4 T flour
2 C whole milk
2 cans cream
of mushroom soup
8 oz cans
sliced mushrooms or more to taste, or fresh mushrooms if desired
1-2 cloves
garlic, chopped
1 t Worcestershire
sauce (or more to taste)
2 small jars
pimentos
½ C dry
white wine
¾ C grated
Parmesan cheese
4 C grated
cheddar cheese
½ C shaved
almonds
Here’s what
you do:
Cook the
turkey. (Sometimes, I cook a half turkey breast in the crock pot. This meat is
perfect for this casserole) Cut meat in large bite size pieces. Place in a
large mixing bowl. Cook spaghetti and
add to the big bowl. Sautee peppers and
mushrooms. Add flour and cook for a few minutes. Add milk and remaining
ingredients except for ½ C cheddar and almonds.
Cook till thick. Pour sauce over turkey and spaghetti and mix well. Pour
into a greased casserole. Sprinkle remaining cheddar and almonds over the top
of the casserole. Bake till bubbly. You can also wrap the casserole well and
freeze it.
Looks awesome, Tracy. Goes along perfectly with my comfort food cravings this time of year. And I have tons of leftover turkey in the freezer. Happy New Year!
ReplyDeleteI've actually never had this dish, but it looks great! I bet it would be great with leftover turkey from Thanksgiving. I should remember that!
ReplyDeleteThat was the best meal ever!! What a great Christmas!! Love you, Betsy
ReplyDelete