This is the delicious Thanksgiving version of Ree’s famous chicken spaghetti casserole, chock-full of vegetables and perfect for using up leftover turkey and gravy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 4 tablespoons (1/2 stick) salted butter
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 tablespoon chopped fresh sage
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/4 teaspoon freshly ground black pepper
- 2 cups diced roasted turkey (or substitute rotisserie chicken)
- One 10.5-ounce can cream of mushroom soup
- 1 cup leftover gravy (or substitute another can of cream of mushroom soup)
- 1/2 cup stock or water
- 1 1/2 cups grated Cheddar cheese
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 8 minutes. Drain and set aside.
- Meanwhile, heat the butter in a large ovenproof skillet over medium heat. When the butter has melted, add the celery, carrot, sage, garlic and onion, then stir. Season with the pepper and a pinch of salt and cook for 2 to 3 minutes to soften the vegetables. Add the turkey, cream of mushroom soup, gravy and stock. Bring to a simmer.
- Stir in the pasta and half of the Cheddar until well combined. Sprinkle the remaining Cheddar over the top and bake until the cheese is melted and the sides are beginning to brown, 12 to 15 minutes. Let cool slightly, then garnish with the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 431 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 66 mg |
| Sodium | 754 mg |
Reviews
Made this and it was alright
Made this last night. It was incredibly delicious. What a nice switch up to leftovers. Thank you Ree
Made as the recipe stated. (Minus carrots) It was really good. I think next time I’ll add mushrooms.
I made this YESTERDAY after seeing Ree’s show on Saturday!! Never have I copied a recipe so quickly and it came out great!! She has been my favorite to watch and learn from for awhile now, plus I have 2 of her cookbooks. Her videos are so easy to follow and understand. I’m truly a fan, especially now!
I made this recipe as written but followed one reviewer’s comment about adding buttered panko crumbs to add a crispy element to the final presentation. I feel so guilty as this is so delicious! We are not hard working ranch folk but darn, is this tasty. The home-made gravy leftovers added the special flavor touch. Thanksgiving pasta on a plate. Seriously delicious! Thanks, Ree!
REALLY REALLY good!! Only thing I did differently was I put panko on half
Just giving it four stars because I just used this recipe as a base to use my leftovers and for that it worked great! I had leftover greens instead of celery onions and carrots and I also didn’t have cream of anything soup but the grocery store mistakenly gave me a garlic herb cheese spread instead of gluten free bread, LOL so I used a bit of that instead and bit of mozzarella and parm cheese on top and recipe turned out great!
This was absolutely delicious.
This is incredibly good! Love the way it makes use of leftovers!! Fabulous!
This is so delicious! The whole family loved it, comfort food at its best! Thank you so much for sharing this recipe Ree.