Leftover Turkey Tetrazzini
1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley
Cook spaghetti according to package directions.
Drain and place in a greased 11×7-in. baking dish.
Top with turkey; set aside.
In a large skillet, saute the mushrooms and onion in butter until tender.
Whisk in the soup, milk, poultry seasoning and mustard until blended.
Add cheddar cheese; cook and stir over medium heat until melted.
Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Sprinkle with parsley.
Western Growers, the organization of fresh produce growers in California, Arizona, Colorado and New Mexico, announced Thursday, April 15, it is spearheading an initiative to increase automated harvesting in fresh produce industry, with a goal…