1-1/2 lbs Dry Spaghetti
1 tbsp Vegetable Oil
2 tsp Salt, DIVIDED
3 tbsp Margarine
1 c Chopped Onion
6 Celery Stalks, Diced Medium
2 Large Bell Peppers, Seeded And Diced Medium
1 (42-oz) Can Cream Of Mushroom Soup
2 c TURKEY BROTH Or Low-Sodium Chicken Broth
2 tsp Garlic Powder
6 c Shredded American Cheese, DIVIDED
8 c COOKED Or PULLED TURKEY BREAST OR THIGH, Chunked
Nonstick Cooking Spray As Needed
Preheat the oven to 350 degrees F.
Cook the spaghetti according to package directions, adding vegetable oil and 1 teaspoon salt to the cooking water.
Drain and hold for assembly.
In a large fry pan, melt margarine. Add the onion, celery and bell pepper and sauté until the vegetables are tender.
Add mushroom soup, poultry broth, garlic powder, remaining 1 teaspoon salt and 3 cups cheese. Cook until the cheese is melted and the sauce is smooth.
Combine the cooked/pulled turkey and cheese sauce with the cooked and drained spaghetti. Mix thoroughly.
Spray a full size 2-1/2-inch steam table pan with nonstick cooking spray. Pour combined turkey mixture into pan.
Cover and bake in preheated oven for 30 minutes or until the internal mixture reaches 165 degrees F in the center of the casserole.
Sprinkle with remaining 3 cups cheese and continue to bake another 5 minutes or until cheese melts.
Allow to stand for 5 minutes before serving. Portion into 1/2 cup portions.