Lenice Blair | Tri-County EC

When you have leftover turkey, nothing beats an extra-comforting baked spaghetti casserole. It has it all—tender turkey, fresh veggies, creamy sauce and grated Parmesan. Blair has been cooking this recipe from her sister for years.

—Vianney Rodriguez, Food Editor

12 ounces uncooked spaghetti
2 slices bacon
1/4 cup diced onion
1/2 cup diced green bell pepper
1 cup sliced mushrooms
2 tablespoons flour
1/2 cup chicken broth
1 cup heavy cream
1/4 cup diced pimiento peppers
1 teaspoon salt
1 teaspoon ground black pepper
2 cups diced cooked turkey
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Cook spaghetti according to package directions. Coat a 9-by-13-inch baking dish with cooking spray.

2. In a large skillet over medium heat, cook bacon until crisp. Remove from skillet, allow to cool and crumble. Leave bacon drippings.

3. Add onion, bell pepper and mushrooms to skillet. Cook until tender. Stir in flour, chicken broth, cream and pimientos.

4. Reduce heat to simmer and cook, stirring occasionally, until sauce thickens. Season with salt and black pepper. Stir in spaghetti, bacon and turkey.

5. Pour into prepared baking dish. Sprinkle with Parmesan. Bake 30 minutes.

Serves 6.