Hormel Foods Recipes

Ingredients

• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 (10 3/4-ounce) can reduced-fat cream of mushroom soup
• 3/4 cup water
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1 can Valley Fresh® White Turkey 10oz, drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons diced pimiento
• 1/4 teaspoon pepper
• 4 cups cooked whole wheat spaghetti
• 1/4 cup grated reduced-fat Parmesan cheese

Directions

1. Heat oven to 350°F.
2. In large saucepan or Dutch oven, cook onion in butter until tender. Stir in soup; gradually stir in water. Add Cheddar cheese. Cook, stirring frequently, until cheese is melted. Remove from heat.
3. Stir turkey, parsley, pimiento and pepper into saucepan. Toss with spaghetti. Pour into 2-quart casserole. Sprinkle with Parmesan cheese. Bake 30 minutes or until hot and bubbly.