Aunt Bee's Leftover Turkey Casserole

• Meat

  • 1 1/2 cups Turkey, cooked

• Produce

  • 10 oz Peas, frozen

• Canned Goods

  • 1/2 can Cream of celery soup
  • 1/2 can Cream of chicken soup

• Pasta & Grains

  • 1 1/2 cups Rotini pasta

• Baking & Spices

  • 1 Paprika

• Dairy

  • 2 tbsp Butter
  • 4 tbsp Parmesan cheese

Found on theseasonedmom.com

Description

Ingredients

• 1 ½ cups (4 ounces) uncooked rotini pasta (about 2 cups cooked pasta)
• 2 tablespoons butter
• 1 ½ cups cooked, diced turkey (such as leftover Maple-Glazed Roasted Turkey Breast)
• 10 ounces frozen peas
• ½ can (5.25 ounces) cream of chicken soup (undiluted)*
• ½ can (5.25 ounces) cream of celery soup (undiluted)
• 4 tablespoons Parmesan cheese
• Paprika

Directions

• Preheat oven to 350 degrees F. Spray a 2-quart (or 11 x 7-inch) dish with cooking spray and set aside.
• Cook pasta in boiling water until just al dente (about 9 minutes). Drain, toss with butter until butter melts, and stir in turkey, peas, and soups.
• Transfer pasta mixture to prepared dish. Sprinkle with Parmesan cheese and paprika.
• Bake, uncovered, for 20-25 minutes, or until heated through.