1-1/2 lbs ground turkey breast
1 green bell pepper, chopped
1 onion, chopped
1/2 cup celery, chopped
2 tsp. minced garlic
1 (10.75 oz can) condensed cream of mushroom soup
3/4 cup water
1 (16 oz can) tomatoes, undrained, chopped
2 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
8 oz spaghetti
2 oz cheddar cheese, cut into cubes
3/4 cup shredded cheddar cheese

In a Dutch oven, cook ground turkey, green pepper, onions, celery, and garlic. Stirring until turkey is cooked through. Drain, return to pot. Stir in soup, water, tomatoes, chili powder, salt, and pepper. Bring to boil over medium heat. Cover, reduce heat to low. Simmer 1 hr.

Cook spaghetti as directed, drain. Stir spaghetti and cubed cheese into sauce. Spray a 9 x 13-inch casserole dish with cooking spray. Spoon spaghetti mix into dish.

Cover, bake at 325°F for 20 minutes. Sprinkle with shredded cheese. Bake, uncovered for 10 minutes.

Submitted by: Sherry Monfils