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Turkey Spaghetti Casserole
Skinny Cooks

2 cans of condensed Golden Cream of Chicken soup 2 soup cans of water 5 or 6 cups of chopped leftover turkey 5 celery ribs, run through processor 1 bag frozen peas 2 cans of sliced carrots, liquid drained off 2 medium onions, run through processor Lemon pepper seasoning Garlic powder seasoning 1/2 to 1 pound boiled spaghetti Shredded cheese of your choice

When I make the soup, I put in five potatoes cut up into chunks. I use enough water to cover the potatoes while boiling and stir the cans of chicken soup into this boiled potato pot. I also sometimes use Minute Rice instead of potatoes and stir the rice in at the last minute so it will soften and soak up the tasty soup liquid. If I plan to make the spaghetti casserole, I use the ingredients listed without the addition of potatoes or rice. Just place the ingredients from the soup through the garlic powder into your soup pot and stir to blend. Heat to a slow simmer. In another pot, boil the spaghetti for about 7 minutes. It will finish cooking in the casserole. Drain and place in the bottom of a buttered casserole dish. Pour the soup mixture over the spaghetti, bringing the liquid just to the top of the spaghetti. Sprinkle on shredded cheese of your choice. Bake at 350 degrees for 30 minutes, until the cheese is melted and all the ingredients are hot. Serve as you would any casserole, and enjoy. Readers with questions or comments for Dave Kessler may write to him in care of this publication.