 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is for OAMC so it makes 2, 4 quart and 1, 2 quart casseroles. My family loves dark meat, that is why I used the thigh and leg but you can use white meat instead. A great comfort food and way to use left over turkey meat. My family loves this casserole. Would make a great Pot Luck dish. Ingredients:
3 lbs spaghetti |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 large yellow onion, chopped small |
5 celery ribs, chopped small |
3 cups half-and-half |
6 cups chicken broth |
3 cups parmesan cheese |
3 teaspoons minced garlic |
2 (8 ounce) cans sliced mushrooms, drained |
12 tablespoons butter |
6 tablespoons flour |
2 cooked turkey thighs, meat removed |
2 cooked turkey legs, meat removed |
Directions:
1. Break spaghetti in three's and cook Ala dente, rinse and drain well.
2. Saute onion, celery and mushrooms in 6 tbl. butter until soft and then set aside.
3. Make a roux using the remaining 6 tbl. butter and 6 tbl. flour and cook on medium for about 10 minutes whisking continuous.
4. Add the broth and garlic slowly and continue to whisk for about 10 minutes, mixture will not be thick.
5. Add parmesan cheese, half and half, celery, onions, mushrooms and mix well.
6. Mix in a very large bowl the turkey meat, spaghetti and rest of ingredients making sure to mix very well.
7. Spray 2, 4 quart and 1, 2 quart casserole pans with Pam spray and add mixture. Put buttered bread crumbs on top.
8. Cook in 350 degree oven for about 40 minutes.
|
|