Another great recipe from Carol!
This is the original recipe as I originally got it. We find to be a little too salty due to the bread crumbs. If the bread crumbs have salt in them, I would eliminate the extra salt in the recipe. I have a mushroom hater in my household so I don't add those either. It tastes great with or without them.
1 Pkg (7 Ounces) Spaghetti
2 Cups Canned Turkey Chunks
1 Cup Sliced Mushrooms
3 Tablespoons Butter
1 Can (10.3 Ounces) Cream Of Mushroom Soup
1 Cup Milk
½ Teaspoon Poultry Seasoning
½ Teaspoon Salt
3 Cups Italian Blend Cheese
½ Cup Italian Style Bread crumbs
Cook spaghetti according to package instructions. Drain and place in a 11"x7"x2" baking pan sprayed with non-stick cooking spray. Top with turkey and set aside. In a skillet sauté mushrooms in butter until tender. Whisk in canned soup, milk and seasoning. Stir in cheese and cook until cheese is melted. Pour sauce over turkey and pasta. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes