"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-3/4-oz) can cream of mushroom soup
2/3 cup milk
1 (16-oz) jar Alfredo sauce
3-1/2 cup chopped cooked turkey, chicken, or ham
12 oz thin spaghetti, cooked
1 (10-oz) package frozen petite peas, thawed
1 (8-oz) package sliced fresh mushrooms
1-1/2 cups shredded baby swiss cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic & onion seasoned croutons
1/4 teaspoon paprika

Directions:
Directions:
Preheat oven to 375. Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15x10 inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375 for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degree for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly.

 

 

 

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