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Cheesy Turkey Casserole                       Jan Peterson

1/3 cup chopped green pepper              3 Tbsp. chopped onion

2 Tbsp. butter or margarine                     1 can cream of mushroom soup

1 cup milk                                                     1 jar sliced mushrooms

1 cup shredded cheddar cheese           1/2 tsp. salt

1/2 tsp. lemon pepper                               1/2 tsp. dry mustard

3 1/2 oz. spaghetti cooked and drained                                  

2 cups cut-up cooked turkey                                      

1/2 cup shredded cheddar cheese )


Cook and stir green pepper and onion in butter until tender - about 5 min.  Stir in soup and milk, cook and stir over low heat until bubbly.  Remove from heat.  Add mushrooms, 1 cup cheese, salt, lemon pepper and mustard.  Stir until cheese is melted and sauce is smooth.  Stir in spaghetti and turkey.  Pour into ungreased 1 1/2 qt. casserole.  Cover.  Bake 40 minutes, remove cover, sprinkle 1/2 cup cheese around outer edge of casserole.  Bake until cheese melts and bubbles, about 5 minutes.