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October 3, 2011
Turkey Tetrazzini
Poultry Classics
Prep time:
15 mins.Bake Time:
55 minutes“Leftover turkey becomes the star of the show when you make this easy, hearty classic. It’s the perfect dish for feeding a crowd.”
Ingredients
Serves 8
- 2 tablespoons (1/4 stick) butter
- 1 package (8 ounces) sliced fresh mushrooms (about 2 cups)
- 1 pound spaghetti, broken into pieces and cooked
- 1 1/2 pounds cooked, cubed turkey (about 4 cups)
- 1 cup chicken broth
- 1/2 cup finely chopped onion (about 1 medium)
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 jar (4 ounces) chopped pimiento, drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (8 ounces) shredded Cheddar cheese, divided
Directions
1
Preheat oven to 350°F. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 2–3 minutes.
2
Combine the mushrooms, spaghetti, turkey, broth, onion, condensed soups, pimiento, salt, pepper and cup Cheddar in a large bowl.
3
Spread the mixture in a 13- x 9-inch baking dish. Cover and bake for 45 minutes. Uncover the dish. Sprinkle with the remaining cheese. Bake until bubbly and the cheese is melted, 10–15 minutes longer.
Variations(0)
Reviews(0)
Great Ideas
Great Ideas
For easy clean-up on cheesy casseroles like this one, spray the inside of the baking dish with nonstick cooking spray before adding the filling.
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