8 ounces uncooked spaghetti

2 cups leftover turkey, fully cooked and diced

1 medium onion finely chopped

1/3 cup red bell pepper, chopped

1/3 cup green bell pepper, chopped

1   10.5 ounce can  of Cream of Mushroom   (  I make my own cream soup and you can find that recipe   HERE   )

1/2 cup of Chicken Broth

1/2 teaspoon salt plus extra for boiling noodles

1/2 teaspoon pepper

2 cups of grated medium or sharp cheddar cheese

cooking spray (like Pam)

2-quart casserole dish, oven safe (9 x 13 pan worked well)

HOW TO:  oven @ 350°

Cook spaghetti in boiling salted water, according to package directions.

While spaghetti is boiling, use a large mixing bowl and combine:  turkey, onion, peppers, soup, broth, salt and pepper.   Add 1 & 1/2 cups of the shredded cheese.  Stir until well combined.  

When noodles are cooked, drain and then add to turkey mixture.  Stir until well combined.

Spoon spaghetti mixture into an oven safe, greased 2-quart casserole dish.  Top with remaining 1/2 cup of the shredded cheese.

Bake 30 minutes, covered.  Remove from oven, remove cover and bake an additional 15 minutes  OR  until heated through and bubbly around the edges.