Got Quads?

Whoever created the first casserole is a genius. I don’t know how I would get by without the various casseroles in my recipe box. The thing that I love the most is that I can make a casserole whenever it’s convenient and then bake it later.

For this recipe you’ll need:

8 oz. spaghetti, broken in half, cooked and drained

2 c. chopped cooked turkey

1 can condensed cream of mushroom soup

3 c. frozen broccoli florets, thawed

1 c. sour cream

1 c. grated parmesan cheese, divided

Mix all ingredients except 1/4 c. of the parmesan cheese in a large bowl; spoon into 2 quart casserole dish; sprinkle with remaining parmesan cheese; bake at 350 for 25 to 30 minutes

I’m not a big mushroom person. I can spot the smallest mushroom and will be immediately turned off, so I’ve found cream of chicken soup works just as well. My favorite time to make this recipe is right after Thanksgiving with the leftover turkey because it adds a different flavor to the casserole. Enjoy.

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