Well, it’s inevitable. Thanksgiving’s over, and chances are, you may still have leftover turkey lurking in the fridge, daring you to come up with something more creative than a slice of turkey and Swiss on rye. If so, here’s a dish to change things up, and one of the nice things about it is that you can make this dish and freeze it for later.
A little secret? I put two cups of leftover turkey in the freezer in a zip-lock back on Thanksgiving Day so that one of these cold, rainy evenings, all I have to do is throw a few things together for this creamy, comforting dish. Add a salad, some Tuscan bread from the grocer, and you’re all set.
2 cups cooked turkey (leftovers work great)
6 oz. package thin spaghetti, cooked to al dente
½ onion, chopped
½ green bell pepper, chopped (can use red bell pepper if you like for added color)
1 can cream of mushroom soup
½ soup can milk
2 cups shredded cheese (I like the mixed variety best)
½ tsp. black pepper
½ tsp. oregano
½ tsp. basil
Sauté onion and bell pepper in one teaspoon butter. Meanwhile, combine soup, milk, and shredded cheese. Add onion, pepper, turkey and spices. Pour into a 9 x 13 inch dish which has been sprayed with Pam. Bake at 350 degrees for 30 minutes or until bubbly.
This is a nice variation on spaghetti, and you won’t feel like you’re eating leftovers. May you be blessed with all good things as we enter this season of celebration. I’ll be sharing some of my favorite treats for the holidays over the next few weeks. Hope you’ll join me.
In the meantime, do you have any quick stand-by dishes you make to stretch your holiday hours?