Vegetarian version of popular meat dish.
1. Cook spaghetti according to package directions. Drain and place in a greased 11x7x2 backing dish.
2. Top with turkey and set aside.
3. In a skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning, and mustard until blended.
4. Stir in the cheddar cheese, cook and stir over medium heat until cheese is melted. Pour over turkey.
5. Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
6. Bake, uncovered, at 350 for 25=30 minutes or until heated through and the cheese is melted. Sprinkle with Parsley.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 639 | ||
Calories from Fat: 268 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 59.4mg | 18 % | |
Sodium 749.5mg | 26 % | |
Potassium 320mg | 8 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 58.1g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 639
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