2 tbsp. butter
2 tbsp. chopped onion
10 oz. can cream of mushroom soup
1 c. hot water
2 c. cubed cooked turkey
2 tsp. parsley flakes
1/2 lb. fresh sliced mushrooms
10 oz. cooked spinach

Saute the onions in the butter until tender. Add the soup and hot water. Stir until smooth. Add the turkey, parsley and mushrooms. Cook 5 minutes over low heat. Stir in cooked spaghetti. Heat through. Serve with Parmesan cheese. Serves 6.