Turkey Tetrazzini - cooking recipe

Ingredients

1 can cream of mushroom soup
1/4 c. grated Parmesan cheese
1/4 c. cooked cubed turkey
1 1/2 c. hot cooked spaghetti (3 oz. dry)
1 small zucchini (1 c.), cut in half lengthwise and sliced thin (optional)
1/2 c. milk
1/4 c. sour cream
1 small onion (1/2 c.), chopped

Preparation

In large bowl, combine soup, milk, onion, cheese and sour cream. Stir in turkey and zucchini. Add spaghetti; toss to coat. Spoon into 1 1/2-quart casserole. Bake for 30 minutes or until hot and bubbly. Serve with added cheese, if desired. Makes 4 servings. This is a great way to use the leftover Thanksgiving turkey.