Favorite Recipe with left over Turkey

TURKEY TETRAZZINI

1/2 c BUTTER
1/8 ts PEPPER
1 CUP OR 2 CANS  SICED MUSHROOMS
8 0Z PASTA
 1/2 CUP CHOPPED GREEN PEPPERS
1/4 CUP FLOUR
3 CUPS SHREDDED TURKEY
2 1/4 CUPS CHICKEN / TURKEY BROTH
1 CUP HEAVY CREAM
1 CUP SHREDDED SHARP CHEDDAR, PROVOLONE, MOZZARELLA, SHREDDED PARMESAN
1 ts SALT

COOK SPAGHETTI PASTA WITH GREEN PEPPERS, DRAIN AND SET TO SIDE

MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES. ADD
FLOUR AND COOK UNTIL LIGHT BROWN
ADD  2 CUPS BROTH, CREAM, SALT, PEPPER. COOK OVER LOW HEAT,STIRRING UNTIL
THICKENED.

BUTTER A 2 QUART CASSOROE DISH AND PUT DOWN A LAYER OF NOODLES
COVER NOODLES WITH 1/2 OF TURKEY AND THEN 1/2 OF MUSHROOM SAUCE
COVER THIS LAYER WITH CHEESES OF CHOICE AND THEN REPEAT LAYERS STARTING WITH NOODLES AND ENDING WITH CHEESE
POUR THE REMAINING BROTH OVER THE CASSOROLE
BAKE IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.

**IF YOU'VE NEVER REALLY COOKED WITH A ROUX OR MADE HOMEMADE CREAMS YOU CAN USE A CAN OF MUSHROOM SOUP AND CREAM OF CHICKEN SOUP AND SKIP THE MUSHROOM CREAM MIXATURE.

**I'M A CHEESE LOVER SO I JUST LISTED SOME OF MY FAVORITES TO USE, YOU CAN USE YOUR FAVORITE AND THE AMOUNT CAN VARY, AS LITTLE OR MUCH AS YOU WANT.