1/2 (16 oz.) pkg. thin spaghetti, uncooked
2 chicken bouillon cubes
2 to 3 tbsp. dried, minced onions
2 (10 oz. ea.) cans cream of mushroom soup
1 (8 oz.) tub dairy sour cream
1/2 cup milk
salt and pepper, to taste
2 cups cooked turkey, cubed
1 (8 oz.) can sliced mushrooms, drained
1 (8 oz.) pkg. shredded cheddar cheese
1 cup frozen peas, thawed (optional)

Cook spaghetti according to package directions adding bouillon and onion to cooking water. Drain and place in a large bowl.

Stir together soup, dairy sour cream, milk, salt and pepper in a medium bowl. Fold in turkey, mushrooms, and peas (if using). Lightly stir mixture into spaghetti, coating well. Pour into a lightly greased 13x9-inch baking pan, top with cheese.

Bake, covered, at 350°F for 30 to 40 minutes, until hot and bubbly.

Submitted by: Judy Brannock