8 ounces uncooked spaghetti noodles
1 can (14.5 oz) chicken broth
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 oz parmesan cheese grated (1/3 cup)
1/2 cup 2% milk
1/3 cup finely chopped onion
2 garlic cloves, pressed
1/2 tsp coarsely ground black pepper
1 8oz slice oven-roasted deli turkey (1/2 inch thick), diced
1 pkg (8 oz) sliced mushrooms
1 cup frozen cut green beans, thawed
1. Break noodles in half. Combine noodles and broth in DEEP COVERED BAKER. Microwave, covered, on high 10-13 minutes or until noodles are tender, stirring hafway through cooking.
2. Meanwhile, combine soup, sour cream 1/4 cup Parmesan cheese, milk, onion, garlic, and black pepper in Classic Batter Bowl; Mix well. (You can use the reduced fat versions of these items as well)
3. Add soup mixture, turkey, mushrooms and beans to the baker and mix well. Microwave covered on high 6-8 minutes or until heated through, stirring halfway through cooking to avoid the noodles clumping. Top with remaining cheese.