TURKEY TETRAZZINI

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Turkey Tetrazzini image

This is a great recipe to put some of that left over turkey to use. You can make it up ahead of time, and its fairly easy. The pimentos are important.

Provided by Post Time

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

8 ounces spaghetti (broken into 2 in. pieces)
4 ounces mushrooms (sliced)
4 tablespoons butter
3 tablespoons onions (chopped)
1/2 teaspoon salt
1/2 cup celery (chopped)
1/4 teaspoon marjoram (optional)
10 3/4 ounces cream of chicken soup
12 ounces evaporated milk (1 2/3 cups)
2 tablespoons pimientos
2 cups cooked turkey (cubed)
1/2 cup sharp cheddar cheese (grated)
1/2 cup parmesan cheese
1/2 cup sherry wine (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In salted water cook spaghetti until tender, drain and rinse in hot water.
  • Drain mushrooms and save liquid.
  • Melt butter and saute onion and celery. Add seasonings and mushroom liquid.
  • Blend in soup and evaporated milk. Stir until smooth and thickened.
  • In casserole or loaf pan mix spaghetti, mushrooms, pimentos, and turkey. Pour in sauce and mix. Top with cheddar cheese and parmesan cheese.
  • Bake in 350 degree oven until it bubbles, about 30 minutes.
  • This dish can be made a day ahead of time and refrigerated or even frozen.

Nutrition Facts : Calories 368.7, Fat 17.5, SaturatedFat 9.4, Cholesterol 70.2, Sodium 652.5, Carbohydrate 29.8, Fiber 1.3, Sugar 1.4, Protein 22.6

*** Explore more Turkey Tetrazzini Recipes »

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