Turkey Tetrazzini
Recipes » Main Dish » Poultry - Turkey
HEB recipe - Jordan LOVES this one!
"Delicious!. Used shredded, deli style sandwich meat (turkey) before it expired. Great use of leftovers. Adjusts well for lower sodium, too. Just be mindful." - billiejeanlambYield: 6 Servings Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Turkey
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| 7 ouncesSpaghetti |
| 2 cups (canned)Turkey Chunks |
| 1 cupMushrooms; Sliced |
| 3 tablespoonsButter |
| 1 can (10.75 oz)Cream Of Mushroom Soup; condensed |
| 1 cupMilk |
| 1/2 teaspoonPoultry Seasoning |
| 1/2 teaspoonSalt |
| 1 3/4 cupsItalian Blend Cheese |
| 1/2 cupItalian Style Bread crumbs |
Turkey Tetrazzini Preparation
Cook spaghetti according to package instructions.
Drain and place in a11"x7"x2" baking pan sprayed with non-stick cooking spray.
Top with turkey and set aside.
In a skillet saute mushrooms in butter until tender. Whisk in canned soup, milk and seasoning. Stir in cheese and cook until cheese is melted.
Pour sauce over turkey and pasta.
Sprinkle with bread crumbs.
Bake at 350F for 25-30 minutes.
Notes
NOTE!!!! Use either less breadcrumbs or less salty bread crumbs
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