This was one of my favorite recipes growing up. My Mom would make it after Thanksgiving to use up the extra turkey. I make it periodically throughout the year, substituting chicken when I don't have leftover turkey. I've made some modifications to it to suit our family, but I'll also give the original recipe just in case you want it also.
Tina's Version
2 cups cooked turkey or chicken, cut up
6 servings spaghetti, using a spaghetti dispenser (I think maybe 6 oz)
2 cans cream of mushroom soup
1 cup milk
1 small can mushrooms, drained
about 1 1/2 cups shredded cheddar cheese (more or less to taste)
1/4 cup chopped onion
1/2 tsp salt
1 Tbsp Worcestershire sauce
1 cup shredded mozzarella cheese (more or less to taste)
Cook spaghetti, drain. Stir together remaining ingredients, except mozzarella cheese. Fold in spaghetti noodles. Put in greased 9x13 casserole dish. Top with mozzarella cheese. Bake uncovered 350 F until bubbly (about 30-40 minutes)
Original Recipe
4 oz spaghetti, broken into thirds
2 c. cooked turkey
1 c. shredded American cheese
1 can cream of mushroom soup
1 (4 oz) can mushrooms, drained
1/2 c. milk
1/2 medium onion, chopped
1/4 tsp salt
1 Tbsp Worcestershire sauce
1/4 c. grated Parmesan cheese
Follow the same direction above, except put in 2 quart greased casserole dish. Top with Parmesan cheese. Bake 35-40 minutes @ 350F
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