Sunday, August 10, 2014

Leftover Turkey Tetrazzini

I had some leftover turkey so I tried a new recipe I found on the internet.  This was a quick and easy dish and if you are looking for a way to use up leftover turkey or chicken, give this recipe a try!



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Leftover Turkey Tetrazzini



4-6 ServingsPrep: 25 min. Bake: 25 min.


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

  • Cook spaghetti according to package directions. Drain and place in a
  • greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
  • In a large skillet, saute the mushrooms and onion in butter until
  • tender. Whisk in the soup, milk, poultry seasoning and mustard until
  • blended. Add cheddar cheese; cook and stir over medium heat until 
    • melted. Pour over turkey.
    • Sprinkle with mozzarella and Parmesan cheeses (dish will be full).Bake, uncovered, at 350° for 25-30 minutes or until heated


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1 comment:

  1. Sounds and looks yummy - thanks for sharing the recipe. The grilled cheese looks good also. I have heard of using mayo instead of butter, but have ever tried it myself. Think I will stick to butter. :)
    Enjoy your evening.

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