4 oz. pasta (I use shells)
1/2 lb. mushrooms, sliced
3 green onions, sliced
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/8 tsp. pepper
2 c. cooked turkey, cut in 1" pieces
1 (7 oz.) jar roasted red peppers, drained
1/2 (10 oz.) pkg. frozen peas (about 1 c.), thawed
1/2 c. milk

Prepare pasta as package directions, drain; keep warm.

In 2 quart casserole, cook mushrooms, green onions, undiluted mushroom soup and peppers on high 7-9 minutes until mushrooms are tender, stir halfway through.

Add 2 cups turkey, cut into 1 inch pieces, roasted red peppers, peas, 1/2 cup milk and pasta. Cook on high 3-5 minutes (if you like, sprinkle with 2 teaspoons Parmesan cheese and 3 tablespoons Italian bread crumbs). Serves 6.