Yield: 8 servings.

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey breast
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (10-3/4 ounces) low-fat condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/8 teaspoon pepper
Additional shredded reduced-fat cheddar cheese, optional

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next nine ingredients and mix well. Spoon into a 2-1/2-qt. casserole coated with nonstick cooking spray; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.