Leftover Turkey Tetrazzini

Preheat the oven to 350F and spray a 3 to 4-quart casserole dish or 9x13-inch baking pan with cooking spray; set aside.

To a large skillet, add 3 tablespoons butter, the onions, garlic, and saute over medium-high heat for about 4 minutes, or until the onion is beginning to soften. Stir nearly constantly so you don't burn the garlic.

Add the bell peppers, celery, salt, pepper, and saute for about 2 minutes, stirring frequently.

Add the cream of chicken soup, spaghetti sauce OR cream of mushroom soup, heavy cream, cream cheese, and stir continuously until the cream cheese melts and you have a smooth cream sauce.

Add the turkey (or chicken) and stir to incorporate.

If desired to thin out the sauce a bit if it seems a bit thick, add the pasta water, a couple tablespoons at a time, stirring after each addition, until sauce reaches desired consistency.

Either add the spaghetti to the saute pan if it's big enough pan, or pour the sauce over the spaghetti if you have it in a bowl, and toss very well to combine.

Transfer the mixture to the prepared baking dish.

Evenly sprinkle with the cheese; set aside.

To a small saucepan, add the remaining 3 tablespoons butter, and heat over medium-high heat to melt; stirring constantly.

Add the breadcrumbs to the butter and stir to toss and coat evenly.

Evenly sprinkle the breadcrumbs over the cheese layer over the coated spaghetti in the casserole dish.

Bake for about 30 minutes, or until the top is bubbling and is as lightly golden browned as desired. Tip - Based on what kind of cheese you used, your exact casserole dish and oven, etc. baking time will vary so keep an eye on it starting at 25 minutes. Based on your variables, if it takes 40 minutes to bake, so be it and I would not be surprised. Bake until done.

Optionally garnish with parsley and serve. Leftover turkey tetrazzini will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftovers gently in the microwave before serving.