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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Shen
Added: Friday, June 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. spaghetti, broken into 2 inch sections;
2 tbsp. chopped onion;
1/2 stick of butter;
1/2 tsp. celery salt (optional);
1 12 oz. can evaporated milk;
1/2 c. (8 oz) canned sliced mushrooms;
1 can Cream of Chicken soup;
1 c. shredded cheddar cheese;
1/4 c. parmesan cheese;
2 cups cooked turkey (or chicken), cubed

Directions:
Directions:
Preheat oven to 375. Cook spaghetti, drain and rinse in cold water. Melt butter then add in onion. Stir until soft. Add evaporated milk, cream of chicken soup, and celery salt (if desired) and mix well. Grease a 13"x9" pan. Spread spaghetti out evenly in pan. Layer spaghetti with the turkey then the mushrooms. Pour liquid mixture on top and cover with cheddar cheese, making sure to evenly cover the entire pan. Sprinkle with parmesan cheese. Place pan in oven and bake for 30 minutes.

 

 

 

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