MAKE-AHEAD TURKEY TETRAZZINI

Make-Ahead Turkey Tetrazzini image

Make this creamy, herb-flecked casserole, with cooked turkey and a splash of sherry, in advance to save time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h25m

Yield 8

Number Of Ingredients 14

Ingredients

8 oz. uncooked spaghetti
1/4 cup margarine or butter
2 cups sliced fresh mushrooms
3 tablespoons Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth
3/4 cup half-and-half
1 to 3 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Steps:

Cook spaghetti as directed on package. Drain.
Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g