Sunday dinner slipped into Monday; this is the recipe I started with, but this is what I actually did:
- Cook one box of spaghetti. Butter (just a little, to prevent sticking 🙂 ) and set aside.
- In olive oil, saute one chopped onion, 8 oz sliced mushrooms, and one chopped bulb of garlic. Salt and pepper to taste.
- Deglaze the pan with 1/2 cup white wine and sprinkle with half cup of flour. Cook for one minute to remove raw flour taste.
- Slowly stir in 32 oz. box of low sodium chicken stock. Bring to a simmer.
- Add 4 oz. Parmesan and 1/2 block of cream cheese. (I made the novice mistake of buying light, and it didn’t melt well. Don’t do it!!!!)
- Stir in 1 cup of peas, 1 cup of corn, and 2 cups of shredded turkey (leftovers!!!!!!!!).
Combine noodles, sauce, and half bag of fresh spinach.
Sprinkle with Parmesan cheese and bake for 30-ish minutes at 350*.
This made an out-of-control amount of leftovers. When will I learn it is never a good idea to cook a whole box of pasta? Moreover, I like my pasta really saucy, and I wish I would have made about 3/4 of the noodles. I may also consider being naughty and using a whole bag of cheese in the sauce. Overall though, this casserole was flavorful and hearty!