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Submitted by: Jennie Gist from Gooseberry Patch
Originally shared on the web 06/10/2010

8-oz. pkg. thin spaghetti, uncooked
2 cubes chicken bouillon
2 to 3 T. dried, minced onion
2 10-3/4 oz. cans cream of mushroom soup
8-oz. container sour cream
1/2 c. milk
salt and pepper to taste
2 c. cooked turkey, cubed
8-oz. can sliced mushrooms, drained
Optional: 1 c. frozen peas, thawed
8-oz. pkg. shredded Cheddar cheese

Cook spaghetti according to package directions, adding bouillon and onion to cooking water. Drain and place in a large bowl. Stir together soup, sour cream, milk, salt and pepper in a medium bowl. Fold in turkey, mushrooms and peas, if using. Lightly stir mixture into spaghetti, coating well. Pour into a lightly greased 13"x9" baking pan; top with cheese. Bake, covered, at 350 degrees for 30 to 40 minutes, until hot and bubbly. Makes 6 servings.