Turkey Tetrazzini
Servings 8
Ingredients
- 1 lb. Spaghetti cooked el dente
- 1 13 ounce can Sliced mushrooms
- 1 cup Onion chopped
- 1/2 tsp. Minced garlic
- 2 Tbs. Butter
- 3 10.5 oz cans Cream of mushroom soup
- 3 cups Cooked turkey cubed
- 1 cup Chicken broth
- 1/3 cup Sherry or additional chicken broth
- 1 tsp. Pepper
- 1/2 tsp. Salt
- 1 tsp. Dried Italian seasoning
- 1 + 1/2 cups Grated Parmesan cheese divided
Instructions
- Preheat oven to 350 degrees.
- Cook spaghetti according to package directions, drain when el dente.
- In a Dutch oven saute the onions and garlic in butter until tender, add the mushrooms and saute for 3 minutes..
- Stir in the soup, turkey, broth, sherry, Italian seasoning, salt and pepper and 1 cup of cheese.
- Toss the pasta into turkey mixture.
- Transfer to two greased 8 in square baking dishes or one 9×13 dish.
- Sprinkle with remaining cheese.
- Bake for 30-40 minutes or until heated through.
- Cover and freeze the other casserole for up to 3 months.
To use frozen casserole:
- Thaw in the refrigerator overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly: