A delightful twist on the classic baked spaghetti, featuring ground turkey and a medley of vegetables, all topped with gooey cheese.
Cook the spaghetti in a large pot of boiling water until al dente, then drain and set aside.
Add a pinch of salt to the boiling water for better flavor.
Preheat your oven to 350°F and grease a 9x13 casserole dish.
Use a non-stick spray or a small amount of olive oil to grease the dish.
In a skillet over medium heat, cook the ground turkey with the diced green pepper and onion until the turkey is browned and the vegetables are tender.
Break the turkey into small pieces as it cooks for even browning.
Add the sliced mushrooms and canned diced tomatoes to the skillet. Simmer for 10 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
In a mixing bowl, combine the cream of mushroom soup with water until smooth.
Use a whisk to ensure the mixture is lump-free.
Layer half of the cooked spaghetti in the casserole dish, followed by half of the turkey mixture, and then half of the shredded cheddar cheese. Repeat the layers and pour the soup mixture over the top.
Spread each layer evenly for consistent baking.
Sprinkle the grated Parmesan cheese over the top and bake in the preheated oven for 35 minutes.
Check the casserole halfway through baking to ensure even cooking.
Let the casserole cool slightly before serving. Enjoy your meal!
Garnish with fresh parsley for a pop of color.
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