This extra savory, creamy casserole recipe is a tasty way to get everyone excited about Thanksgiving leftovers — though it's craveable all year long. Serve with a side salad or cooked vegetable, and a whole grain roll for a complete meal.

Ingredients

• 1, 8-ounce package of spaghetti noodles, uncooked
• 8 ounces fresh mushrooms, sliced or diced
• ⅓ cup minced onion
• ½ cup all purpose flour
• 2, ⅓ cups low sodium chicken broth
• 2 cups 1% milk
• 4 ounces reduced Neufchatel cheese (1/3 reduced fat cream cheese)
• ¼ cup grated Parmesan cheese
• ¼ cup cooking sherry
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2-ounce jar diced pimiento, drained
• 3 cups chopped or cubed, cooked chicken or turkey breast

Recipe

• Preheat oven to 350°F.
• Spray a 3-quart casserole dish with nonstick cooking spray.
• Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt. Drain well when done.
• Heat oil in large skillet or saucepan over medium heat. Add mushrooms and onions, sautéing until they brown, and liquid evaporates.
• Stir in flour, mixing well. Gradually add in chicken broth, skim milk, Neufchatel cheese, and Parmesan Cheese. Stir constantly while bringing to a boil and cook for 5 minutes.
• Stir in sherry, garlic powder, pepper and pimientos. Add spaghetti and turkey into mixture stirring well to mix ingredients.
• Spoon mixture into prepared casserole dish.
• Cover and bake for 20 minutes. Remove cover and bake for an additional 10 minutes. Let the dish stand 5 minutes before serving.

Nutrition Information

Makes about 9 cups. Approximate nutrients per for 1 cup: 269 calories, 22 grams protein, 6 grams fat, 29 grams carbohydrate, 1 gram fiber, 344 milligrams sodium and 113 grams calcium.

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Recipes created by Mary-Jo Sawyer, VCU Health Registered Dietitian.