A quick and delicious dinner meal, perfect for using leftover turkey! Try freezing bags of measured, cubed cooked turkey for making this recipe in the next few weeks.
|10 3/4 oz can cream of mushroom soup||1 1/2 cups diced cooked turkey|
|1/2 cup water||2 tablespoon fresh parsley chopped, or 1 teaspoon dried|
|1/2 cup grated Parmesan cheese||2 tablespoons pimento, chopped|
|8 oz spaghetti, cooked|
Combine soup, water and cheese in saucepan and heat to boiling, stirring occasionally
Stir in remaining ingredients and heat through.
Substitution Tip: This recipe also works well with chicken or tuna instead of the turkey.
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