1 lb uncooked spaghetti 1/2 lb sliced fresh mushrooms 1/2 tsp minced garlic 2 tbsp. olive oil 3 cans cream of mushroom soup 3 cups cubed cooked turkey 1 1/3 cup chicken broth 1 tsp Italian seasoning 3/4 tsp pepper 2 cups grated parmesan cheese

Cook spaghetti. In Dutch oven, sauté the mushrooms & garlic in oil until tender. Stir in the soup, turkey, broth, seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture. Transfer to 2 greased 8 in square baking dishes. Sprinkle with remaining cheese. Cover one and freeze. Bake the other at 350 for 30-40 minutes. Thaw and bake remaining for 45 minutes.