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Fast and flavorful.

  • 8 ounces dry spaghetti or linguine
  • 12-ounce can evaporated milk
  • 10.75-ounce can cream of mushroom soup
  • 7-ounce can sliced mushrooms, not drained
  • 10-ounce can chunk turkey, not drained
  • Optional: 1/4 cup dry white wine or sherry
  • 1 tablespoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup real freshly grated Parmesan cheese, divided
  • 8-ounce can silver label new peas, drained (about 3/4 cup)
  • 1/4 cup bread crumbs
  • Salt and pepper to taste

Cook pasta according to package directions, drain. Place pasta in a lightly greased or nonstick-coated 9-by-13-inch casserole dish.

Preheat oven to 375 degrees. In a medium saucepan, combine milk, mushroom soup and mushrooms (with liquid) over medium heat. When thoroughly blended, add turkey, wine if using, onion, garlic and 1/4 cup Parmesan cheese. Stir until blended and cheese has melted. Remove from heat and gently stir in peas. Pour mixture over noodles in casserole dish, then gently toss to coat. Mix bread crumbs with remaining 1/4 cup Parmesan cheese and sprinkle over top.

Bake for about 30 minutes. Top should be crisp and bubbling around the edges when done. Makes 4 to 6 servings.

Tester's note: We used canned chicken and opted for the white wine, too, which gave the dish a little zip.

"The Can Opener Gourmet" by Laura Karr

Thursday, January 09, 2003

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