Turkey-Spaghetti Bake
A comforting baked pasta dish combining turkey, spaghetti, creamy mushroom sauce, and melted American cheese, perfect for family dinners and quick weeknight meals.
Ingredients
Instructions
- Combine cooked and drained spaghetti, diced cooked turkey, and chopped canned pimiento in a bowl.
- In a saucepan, combine condensed cream of mushroom soup, milk, and shredded American cheese; heat and stir until the cheese melts.
- Add the cheese mixture to the turkey and spaghetti mixture; mix well.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Top with chips or crushed crackers if desired.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a healthier twist, consider using whole wheat spaghetti or adding vegetables like spinach or bell peppers to the mixture. If you don’t have pimiento on hand, diced red bell peppers can serve as a great substitute. You can also swap the American cheese for a lower-fat cheese or a dairy-free alternative, depending on your dietary needs.
Serving Suggestions
Serve this Turkey-Spaghetti Bake with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Judy's Butterscotch Cheese Cake Bars for a delightful finish. For a heartier option, consider serving it alongside garlic bread or a warm baguette to soak up any remaining sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey-Spaghetti Bake contains roughly 518 calories, with 29g protein, 44g carbohydrates, and 24g fat. It is an excellent source of protein (59% of the Daily Value), iron (24% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 682mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken instead of turkey?
Absolutely! Leftover chicken works wonderfully in this dish. Just ensure it's cooked and diced similarly to the turkey for best results. This allows you to enjoy a different flavor while keeping the recipe simple and delicious.
Is it possible to make this dish gluten-free?
Yes, you can easily make this dish gluten-free by substituting regular spaghetti with gluten-free pasta. Additionally, check the labels of your soup and cheese to ensure they are gluten-free. This way, you can enjoy the same great taste without the gluten.
Can I prepare this dish ahead of time?
Definitely! You can assemble the Turkey-Spaghetti Bake a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you're ready to bake, remove the wrap and follow the baking instructions. This makes it a great option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).