Option for cooking turkey ahead of time: Place 3 lbs of turkey breast roast in a crockpot (I use Butterball Brand). Add in 1 cup of chicken broth, 4 TBS butter and 2-3 TBS poultry seasoning. Cook for 4-6 hours on low until turkey is fork tender.
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
Bring a large pot of water to a boil, season with salt, add spaghetti and cook per instructions on back of package for al dente. Drain spaghetti and rinse under cool water and set aside.
While spaghetti is cooking, in a medium skillet over medium heat add 2 TBS butter and saute vegetables. (You can use onions, celery, carrots, zucchini, squash, bell peppers, or any other vegetable you want to use.) This works well also with frozen vegetables, just cook in the butter also. (For additional color in my dish I cut up some jar roasted red bell peppers, zucchini and onion.) ** Works well with canned vegetables too.
In a large bowl mix together cooked vegetables, cooked turkey, cooked spaghetti, and cream sauce.
Place mixture in the prepared baking dish. Sprinkle the cheese all over the casserole. Bake in preheated oven uncovered for 17-20 minutes until cheese is melted and golden brown. Casserole should be heated through. Let sit for 5-10 minutes and enjoy.