Saturday, November 27, 2010

Turkey Tetrazinni

Here is an easy and delicious way to use up some of that left over turkey and the nice thing about this recipe is that the flavors are so different. 

1 to 2 cups diced or shredded turkey (you can even use canned turkey)
1 bell pepper diced
1/2 a small onion diced
1 can cream of celery or mushroom soup
1/2 cup of milk
1/2 tsp black pepper
2 cups shredded cheddar cheese
1 lb angel hair pasta

In a pan saute bell pepper and onion until tender add turkey, soup and milk mixture stir in pan until hot - remove from heat.  Cook pasta per package directions drain well.  Spray a 9x13 pan with non stick cooking spray - add pasta, pour turkey mixture over top and stir in a bit - cover with shredder cheddar.  Bake in a 325 oven until cheese is melted and bubbly.  You can make this ahead of time and refrigerate over night it comes out just as nice.  Enjoy!