Turkey Tetrazzini

Time: 20 minutes prep + 30 min baking
Yield: 6 servings
Recipe adapted from Taste of Home

half (16 ounce) box Spaghetti noodles
3 Tb butter, divided
2 C cooked turkey, chopped
1 C mushrooms, sliced
1 onion, chopped
salt and pepper
1 (10 ounce) can cream of mushroom soup
1 C milk (I used 1 %)
1/2 tsp poultry seasoning
1/8 tsp dry mustard
1 C sharp cheddar cheese, shredded
1 C mozzarella cheese, shredded
1 Tb Parmesan cheese, shredded
1/2 tsp dried parsley

1. Preheat your oven to 350 degrees.
2. Boil some water in a medium-sized pan. Salt the water generously, then cook half a box of spaghetti noodles. Drain the noodles and place them in a 3 quart casserole, or 7x11 pan that has been coated with cooking spray.  Add 1 tablespoon of butter to the noodles and toss them around a bit so the butter has a chance to melt. This gives them a nice rich flavor, while keeping the noodles from sticking together.
3. While your noodles are cooking, slice 1 cup mushrooms and chop 1 onion.
4. Into a hot skillet place 2 tablespoons of butter. Once it has melted add the mushrooms and onion. Hit it with just a bit of salt and pepper. Saute the yummy veggies over medium high heat until the onions are translucent.
5. Add 1 can cream of mushroom soup and 1 cup milk. Whisk it in to combine.
6. Add 1/2 teaspoon poultry seasoning and 1/8 teaspoon dry mustard. Stir to combine.
7. Add 1 cup sharp cheddar cheese and stir it in. Once the cheese has melted remove the pan from the heat.
8. Chop 2 cups of cooked turkey and sprinkle it over the top of the noodles.
9. Pour the sauce over the noodles (no need to stir it in, just layer it). Sprinkle 1 cup mozzarella cheese and 1 tablespoon of Parmesan cheese over the top of the sauce.
10. Sprinkle 1/2 teaspoon dried parsley over the cheese.
11. Pop it into the oven (uncovered) and bake for 30 minutes, or until the cheese is melted and the sides are bubbly.


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