1/2 recipe Cream of Mushroom Soup (or one can)
1 16 oz. jar Alfredo sauce
3 1/2 - 4 cups chopped cooked turkey, or chicken
12 - 16 oz. thin spaghetti
1 pkg frozen petite peas, thawed
1 8 oz. pkg sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/4 tsp. paprika
Cook spaghetti noodles. Whisk together soup and milk, then whisk in Alfredo sauce. Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese. Pour into a lightly greased 10x15 baking dish. Sprinkle remaining Parmesan and paprika over the top. Bake, covered, at 375˚ for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
