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.