Servings: 6

12 ounces spaghetti -- prepared as directed
2 cups turkey breast -- cooked & cubed
1 cup cheddar cheese, lowfat -- shredded
1 can Cream of Mushroom soup 98% fat free -- undiluted
1 medium onion -- chopped
8 ounces fresh mushrooms -- sliced
1 tablespoon canola oil
1/3 cup skim milk
1 teaspoon salt
1/8 teaspoon pepper
Parmesan cheese -- optional

Cook the spaghetti as directed on the package LESS 5 minutes (will be firm still). Drain, and transfer back to the pot.  Sauté the onion and mushrooms with the tablespoon of canola oil.  Add all the ingredients except the spaghetti into a bowl and mix well. Pour over the spaghetti and mix thoroughly. Spoon into a 2-3 quart casserole dish coated with a non-stick spray. Sprinkle with Parmesan cheese on top if desired. Bake at 375° for 40-45 minutes or until heated through.

Serving Ideas : Serve with a garden salad and rolls

Notes:  If you like the full fat version of this, you're going to love this recipe!


Per Serving:  Calories: 415.9;  Fat: 9.7g ;  Protein: 28.9g;  Carbs: 47.2g;  Cholest: 50mg;  Sodium: 526mg

Life is one continuous roller-coaster of emotions.  The one place I can really lose myself is in cooking creatively and eating what I have created.