1 (10 3/4 oz.) cream of mushroom soup
2/3 c. milk
1 (16 oz.) jar Alfredo sauce
3 1/2 c. chopped, cooked turkey, chicken or ham
12 oz. thin spaghetti, cooked
1 (10 oz.) pkg. petite peas, thawed
1 (8 oz.) pkg. sliced fresh mushrooms
1 1/2 c. shredded baby Swiss cheese
1 c. shredded Parmesan cheese, divided
1/2 c. crushed garlic and onion croutons
1/4 tsp. paprika

Whisk together soup and milk in large mixing bowl. Whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients and 1/2 cup Parmesan cheese. Pour into a lightly greased 15 x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons and paprika; sprinkle evenly over casserole.

Bake, covered, at 375°F for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight.

Bake, covered, at 350°F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use two 11 x 17-inch baking dishes. Proceed as directed.