Turkey and Pasta Bake



1 lb pasta

1/2 c unsalted butter

2 c sliced mushrooms, cleaned

1 c chopped green bell pepper, seeded

1 c chopped sweet onion

2 10-oz Cans cream of mushroom soup


2 10-oz Cans cold water

1/2 c dry white wine

2 c sharp Cheddar cheese, grated

1 10-oz package frozen peas, thawed

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/2 tsp Worcestershire sauce

4 c COOKED TURKEY, chopped

1 c grated Parmesan cheese

1 c crushed potato chips



Bring pasta pot of water to a boil.  Add pasta and cook according to package directions (pasta should be slightly underdone). Drain pasta.

Melt butter in a large saucepan. Add mushrooms, bell pepper and onion. Sauté until tender. Stir in soup, broth and water. Stir in cooked pasta, wine, Cheddar cheese, peas, salt, black pepper, Worcestershire sauce and cooked turkey.

Mix together well and place mixture into a lightly buttered 11x14 inch baking dish. Sprinkle grated Parmesan cheese and crushed potato chips over all.

Bake in the preheated 375 degree oven for 30 minutes, or until heated through.


Nutrition Facts

560 Total Calories

25 g Total Fat

13 g Saturated Fat

100 g Cholesterol

1014 mg Sodium

48 g Total Carbohydrates

48 g Dietary Fiber

4 g Sugars

33 g Protein

25 % Daily Protein

25 % Daily Vitamin C

30 % Daily Calcium

20 % Daily Iron