This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family pleaser!
Linda Howe Lisle, Illinois
Mushroom Turkey Tetrazzini Recipe
Mushroom Turkey Tetrazzini
12 oz. uncooked spaghetti, broken into 2 inch pieces
2 tsp. chicken bouillon granules
½ lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
¼ cup sherry or reduced-sodium chicken broth
¾ tsp. salt-free lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. ground nutmeg
1 cup fat-free evaporated milk
2/3 cup cubed Parmesan cheese, divided
4 cups cubed cooked turkey breast
¼ tsp. paprika
Cook spaghetti according to package directions. Drain, reserving 2 ½ cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.
In a large nonstick skillet, sauté mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to stir boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
Cover and bake at 375 F. for 25-30 minutes or until bubbly. 8 serving
(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)
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