Turkey and Pasta Casserole

Admit it - it's over two weeks since Christmas, and you're still working on leftover turkey or ham from the holiday meal. I happen to love leftovers, and frankly, I believe you can never have too much turkey. The following recipe for a creamy turkey and pasta casserole makes the perfect comfort food.

The condensed soup takes the place of making a cream sauce or gravy, and adds just the right poultry flavor to the dish. It's a one-dish meal that is a snap to assemble. And you can embellish the basic recipe by adding a cup of frozen mixed veggies, your favorite herbs and a dash of diced green or red bell pepper for extra color and flavor.

Turkey and Pasta Casserole

3 c. cubed cooked white meat turkey

1 c. fresh mushrooms

1 small onion, diced

1 can condensed cream of chicken soup

1/2 c. condensed milk

2 tbsp. dried parsley

ground black pepper

2 c. penne, cooked according to package directions

dried Parmesan cheese

Place diced onion and sliced mushrooms in small microwave-safe bowl. Microwave on high for 3 minutes, or until vegetables begin to lose their moisture. Drain using a colander. In a large bowl, combine cubed turkey, condensed soup, condensed milk, parsley and pepper. Add drained mushrooms and onions. Set aside.

Cook pasta according to package directions. Drain and rinse.

Preheat oven to 350 degrees. Spray small casserole dish with nonstick cooking spray. Place cooked pasta on bottom of casserole. Top with turkey mixture. Bake for 20 minutes in preheated oven until heated through. Sprinkle with dried parmesan cheese before serving. Serves 4 - 6.