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Turkey and Pasta Casserole




Source of Recipe


Pshaw-raven's LJ


Recipe Introduction


This is one of my numerous recipes that use leftover holiday turkey. They can also be used with any leftover roasted fowl, but I find this time of year requires a little shaking up, so I like to deploy turkey in exotic, spicy dishes. This one isn't so exotic, but it may be a change of pace.


Recipe Link: http://pshaw-raven.livejournal.com/997179.html?view=3446843#t3446843

List of Ingredients




1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 tsp. salt
1/4 tsp. black pepper
About 12 oz. or so of cooked turkey, cut into bite-size pieces. Or 16 oz. Hey.
One can of cream of mushroom soup
1/2 cup of water
2 dried hot chili peppers, crushed
2 cups of cooked pasta
Parmesan cheese to taste

Preheat the oven to 375.


Recipe



Pour a little olive oil in a skillet and saute the veggies for about five minutes.

Add the turkey, and cook another five minutes.

Stir in the mushroom soup, water, and chili peppers and cook another five minutes.

Remove from heat and add the cooked pasta, stirring well.

Pour it into a greased baking dish and top with cheese, then bake for 15 minutes.

Obviously, you can adjust the peppers to taste, use chili powder, chipotle, or whatever floats your boat. I like spicy food, so I tend to add more pepper.