Archive for the ‘TURKEY ROYALE’ Category



This spaghetti-based casserole can be eaten on those days between Christmas and New Years or it can be *frozen. It makes an excellent dish on a cold wintery day when you are rushing home from work and need a ready to go meal.

  • 1 (8 oz.) package Spaghetti
  • 1 (28 oz.) can Tomatoes
  • 1 (10 oz.) can Beef Consommé
  • 2 Tbsps. snipped Parsley
  • ½ cup chopped Onion
  • 1 Tbsp. Worcestershire Sauce
  • 1 ½ Tsps. Salt
  • 1 (10 oz.) can Button Mushrooms, drained
  • 4 cups cut – up cooked Turkey
  • 2 Tbsps. Butter
  • 2 Tbsps. Flour
  • 1 cup Evaporated Milk
  • 2 cups (½ pound) shredded Cheddar Cheese


Preheat oven to 350 degrees Fahrenheit.
Cook spaghetti and drain. Simmer tomatoes and consommé 10 minutes. Add parsley, onion, Worcestershire sauce, salt, mushrooms and turkey. Set aside. Melt butter in small saucepan. Blend in flour. Gradually stir in evaporated milk and 1 cup of the cheese.
Cook over medium heat, stirring constantly, until smoothly thickened. Stir into tomato mixture. Mix in drained spaghetti. Turn into 2 ½ quart casserole. Sprinkle with remaining cheese.
Bake in preheated oven about 30 minutes.
Serves 8 to 10.
*For freezing – do not sprinkle with cheese or bake. Thaw overnight in refrigerator.

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