And,... you can eliminate any 'anemic' look of this casserole by adding you or your family's most favorite colorful vegetable, or serving this with a bright vegetable on the side-- or, with a beautifully colored salad!
As far as I'm aware, this 'wasn't an actual recipe'... until now. I had sliced turkey on hand and that was my 'starting point'. No store-bought canned soup is needed/used, but the butter in the 'sauce' does add calories/fat. You can trim calories by using non-fat milk, and eliminating the cheese. OR,...if you prefer, you could use low-fat store bought 'Cream of ....' soups. Since I used turkey meat in this one, Cream of Chicken soup would have gone well.
- 2 cups spaghetti noodles, cooked according to directions
- 3/4 - 1 lb. deli-turkey slices, cut into 3/4" pieces (could use cubed turkey or chicken or browned hamburger or ???)
- 1/2 cup butter
- 1/2 cup flour
- 2 and 1/2 cups low-fat or non-fat milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon poultry seasoning
- 1/2 cup cheddar cheese, grated or cut into small cubes
- 1 of 15 oz. can green beans, or carrots, or vegetable of your choice (optional)
- While you are preparing the other ingredients, cook spaghetti noodles according to directions on the package (perhaps a minute less), drain.
- Slice/cube meat or fry ground beef.
- In a medium saucepan over medium heat, melt butter and stir in the flour. Stir until completely smooth.
- Using a whisk, slowly but steadily add the milk. Add salt, pepper, and poultry seasoning. Whisk until very smooth.
- Abandon whisk and switch to using a flat-edged spatula and, stirring constantly and watching it carefully, cook butter/flour/milk mixture until it is thick and boiling.
- Boil for a minimum of 2 minutes to 'cook the flour'
- Add the meat to this 'soup substitute'.
- Pour the above mixture over cooked spaghetti noodles and stir well to evenly coat.
- Add cheese (optional) and stir in.
- Add vegetables (optional)