Turkey Tetrazzini 
This recipe is a composite of several online, striving to imitate the recipe my mother used with the leftover turkey. It's close.

• 2 cups turkey
• 8 oz. spagetti
• 8 oz. fresh mushrooms
•  1/4 c. butter
• 2 Tb. finely chopped onion and/or shallots
• 1 can cr. mushroom soup
• 1 c. shredded cheddar cheese
• 1 c. grated parmesan cheese, divided in two parts
• 1 c. broth
• 1 c. frozen peas
• 4 oz. can of black olives
• salt and pepper to taste
• 1/2 cup Panko bread crumbs

1. Cook spagetti al dente.
2. Saute mushrooms and onion/shallots in butter
3. Stir in mushroom soup and broth until heated through.
4. Stir in cheddar cheese and 1/2 c. parmesan cheese until heated through.
5. Stir in turkey, peas, olives, and S/P until heated through.
6. Transfer to 2 qt casserole
7. Top with crumbs and remaining 1/2 c. parmesan cheese
8. Bake at 375 degrees for 35 minutes.