We love turkey and all its trimmings. I always make extra of everything because the leftovers are as good as the original meal. We had turkey for Easter and after a number of days of leftovers there was still a goodly amount of turkey left so I made a turkey casserole. I based my recipe on this link. http://allrecipes.com/Recipe/Turkey-Tetrazzini/Detail.aspx
I find that most casseroles that contain pasta have a tendency to be too dry as the pasta soaks up the sauce. Keeping this in mind, I adapted the above recipe.
1 900 gm pkg spaghetti
1/4 c butter
2/3 c sliced onion
1/3 c flour
4 c milk
1/2 tsp seasoning salt
1/4 tsp pepper
1/2 tsp paprika
1/2 pkg bacon
2 c shredded Cheddar cheese, divided
1 can sliced mushrooms
3 to 4 c cooked turkey cubed
1 can cream of mushroom soup mixed with 1 can of water
Cook spaghetti in salted water until cooked but still firm. Drain and rinse in cold water. Set aside.
Dice bacon and fry until crisp. Drain and set aside.
Cube leftover cooked turkey. Set aside.
Grate cheddar cheese and set aside.
Melt butter over medium heat. Add the onion and cook until tender. Blend in the flour then gradually add milk stirring so no lumps form. Season with seasoning salt, pepper and paprika. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 1 cup cheese and mushroom soup mixture, stirring until cheese melts.
Stir the drained spaghetti with the sauce.
Add the cubed turkey.
Stir well to mix all ingredients.
Pour into a large buttered casserole dish or roaster. (I usually use a roaster for most casseroles so there is no chance of the sauce bubbling over.)
Sprinkle on the remaining cheese.
Cook at 350F for about 30 minutes until sauce is bubbly and cheese is melted.
Serve with a green salad and enjoy!