I have this heating up in the oven right now. The fam loves it!
2 cups broken uncooked spaghetti (2-inch pieces)
1 chicken bouillon cube
3/4 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey
1 small onion, finely chopped
2 tablespoons diced pimientos, drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Cook spaghetti according to package directions. Meanwhile, in a bowl, dissolve bouillon in water. Add soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in 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, until heated through.
Notes: I have also made this with leftover cooked chicken with yummy results. I usually skip the celery salt, pepper, onion and pimientos to appeal to the discerning palates of my younger diners. It's still good!