Turkey Tetrazzini (Southern Living) - cooking recipe

Ingredients

1 (10 ounce) can cream of mushroom soup
2/3 cup milk
1 (16 ounce) jar alfredo sauce
3 1/2 cups chopped cooked turkey (may sub chicken or ham)
12 ounces thin spaghetti, cooked
1 (10 ounce) package frozen tiny peas, thawed
1 (8 ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby swiss cheese
1 cup shredded parmesan cheese, divided
1/2 cup crushed onion and garlic croutons
1/4 teaspoon paprika

Preparation

Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce.
Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese.
Pour into lightly greased 15x10\" baking dish.
Stir together remaining 1/2 c Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375* for 30 minutes.
Uncover and bake 15 more minutes or until golden and bubbly.
Let stand 10 mins before serving.
NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly.
NOTE #2: If you prefer a smaller casserole, use 2 11x7\" baking dishes. Proceed as directed.