Leftover Turkey Tetrazzini |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland Ingredients:
1 package (7 ounces) thin spaghetti, broken in half |
2 cups cubed cooked turkey |
1 cup sliced fresh mushrooms |
1 small onion, chopped |
3 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup milk |
1/2 teaspoon poultry seasoning |
1/8 teaspoon ground mustard |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 tablespoon shredded parmesan cheese |
minced fresh parsley |
Directions:
1. Cook spaghetti according to package directions. Drain and place in a greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
2. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.
3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. Yield: 4-6 servings.
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