Turkey Casserole

6 ounces uncooked, wide egg noodles (2 to 3 cups cooked)
1 can (10 3/4 ounces) cream of mushroom with roasted garlic soup, or cream of roasted chicken with savory herbs soup
2 cups cubed cooked turkey
1 1/2 cups (6 ounces) frozen peas and baby carrots
4 ounces (1 cup) shredded cheddar cheese (divided)
Salt and pepper to taste
1/4 cup dry bread crumbs
1 tablespoon butter, cut into pieces

Cook noodles following package directions; drain. In greased shallow 9-inch square baking dish, stir together soup and 1/2 soup can water. Add noodles, turkey, peas and carrots, and 1/2 cup of the cheese. Season with salt and pepper; toss to combine. Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake in 350°F. oven for 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Baked Spaghetti Pie

3 large eggs, lightly beaten
4 ounces (1 cup) shredded six-cheese Italian blend (divided)
5 tablespoons grated parmesan cheese (divided)
2 tablespoons butter, melted
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces thin spaghetti, cooked according to package directions
1 1/2 cups prepared spaghetti sauce

In large bowl, stir together eggs, 1/2 cup of the six-cheese blend, 4 tablespoon of the parmesan, butter, garlic, basil, and oregano. Stir in cooked spaghetti. Place in 9-inch pie plate that has been lightly coated with no-stick cooking spray. Top with the remaining 1/2 cup six-cheese blend. Spread spaghetti sauce over top, spreading almost to edges. Bake in 350ºF. oven for 30 minutes. Let stand 5 minutes. Sprinkle remaining 1 tablespoon parmesan over top. Cut into wedges