Ingredients
1 package (7 ounces) thin spaghetti, broken in half2 cups cubed cooked turkey1 cup sliced fresh mushrooms1 small onion, chopped3 tablespoons butter1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup 2% milk1/2 teaspoon poultry seasoning1/8 teaspoon ground mustard1 cup shredded cheddar cheese1 cup shredded part-skim mozzarella cheese1 tablespoon shredded Parmesan cheeseMinced fresh parsley
Preparation
Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.
