Source: Jan Taylor
2 cups broken uncooked spaghetti (2-inch pieces)
1 chicken bouillon cube
3/4 cup boiling water
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1 1/2 cups cubed cooked turkey
1 small onion, finely chopped
2 tablespoons diced pimientos, drained
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
Cook spaghetti according to package directions.
Meanwhile, in a bowl, dissolve bouillon in water. Add soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8-inch square baking dish. Top with remaining cheese. Bake, uncovered at 350 degrees F for 35-40 minutes or until heated through.
Makes 6 servings.