Tender bites of turkey, creamy sauce and filling pasta, topped with crunchy bread crumbs and nuts. Yum, Yum!
8 ounces uncooked spaghetti, broken into thirds
5 tablespoons butter or margarine
1/2 cup chopped onion
1 bell pepper, chopped
8 ounces mushrooms, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry sherry
2 (10 oz) containers refrigerated Alfredo pasta sauce
1/2 cup + 3 tablespoons finely shredded Parmesan cheese
3 cups cooked turkey, cut into bite-size pieces
1/2 cup bread crumbs
1/2 cup chopped nuts
1. Cook and drain spaghetti as directed on the package using minimum cook time. Melt 3 tablespoons of the butter or margarine in a 4 quart Dutch oven over medium heat. Add onion and cook until onion begins to soften, about 3 minutes. Stir in bell pepper, mushrooms, salt and pepper; cook and stir until vegetables are tender, 5 to 8 minutes.
2. Add sherry, Alfredo sauce and 1/2 cup of the cheese; stir into mushroom mixture. Cook and stir just until hot and ingredients are blended, about 2 minutes. Stir in turkey and spaghetti. Transfer mixture to a 13×9-inch baking dish sprayed with cooking spray.
3. In a small bowl, blend together the bread crumbs, remaining 2 tablespoons butter or margarine and 3 tablespoons Parmesan cheese. Sprinkle crumbs and nuts evenly over mushroom mixture.
4. Bake at 350 degrees F for 30 to 35 minutes or until topping is golden brown and casserole is hot. Makes 6 servings.