LEFTOVER TURKEY TETRAZZINI

Leftover Turkey Tetrazzini image

This is a holiday favorite among our family and it's so quick and easy to make. I usually serve with a salad and garlic bread.

Provided by Muffin Mom N Garlic Girl

Time 45m

Yield 8

Number Of Ingredients 15

Ingredients

1 (16 ounce) package thin spaghetti
4 cups diced cooked turkey
2 (10.5 ounce) cans condensed cream of mushroom soup
1 ½ cups grated Parmesan cheese
1 cup milk
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) jar diced pimentos, drained
4 tablespoons butter, melted
3 tablespoons capers
3 tablespoons chopped fresh parsley
1 teaspoon dried minced onion
½ teaspoon poultry seasoning
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground white pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.
Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.
Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 484.9 calories, Carbohydrate 40.5 g, Cholesterol 84.1 mg, Fat 19.7 g, Fiber 1.8 g, Protein 36.2 g, SaturatedFat 8.8 g, Sodium 1309.3 mg, Sugar 4.4 g