Ingredients
2 cups uncooked spaghetti (broken into 2-inch pieces)1 teaspoon chicken bouillon granules3/4 cup boiling water1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/8 teaspoon celery salt1/8 teaspoon pepper1-1/2 cups cubed cooked turkey1 small onion, finely chopped2 tablespoons diced pimientos, drained1-1/2 cups shredded cheddar cheese, divided
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese.
Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
