A retro classic, this casserole might take you back — and is a great use of leftover turkey.

Leftover Turkey Tetrazzini

Heat butter in a large skillet. Saute mushrooms in melted margarine for 5 minutes. Sprinkle with lemon juice; add frozen peas.

In a bowl, combine chicken broth, cream of chicken soup, milk, parsley and nutmeg. Set aside.

Cook spaghetti according to package directions. Drain.

Pour 2 cups of chicken soup mixture into a lightly greased 9-by-13-inch baking dish. Layer mushroom mixture, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with Parmesan cheese.