"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CASSEROLE ~ TURKEY TETRAZZINI Recipe

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This recipe for CASSEROLE ~ TURKEY TETRAZZINI, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. spaghetti, cooked and drained
1 c. half & half
4 T. sherry
1/4 tsp. nutmeg
2 cans cream of chicken soup
1 lg. can mushrooms
2 T. butter
2 c. turkey; cooked and diced, or leftover chicken
1/2 c. Parmesan cheese

salt and pepper to taste

Directions:
Directions:
Preheat oven to 350.

Combine soups, cream, sherry, nutmeg, mushrooms, salt, pepper and butter. Cook over medium heat until thick, stirring occasionally. Meanwhile, cook pasta according to package directions. Drain well.

In a large bowl, combine pasta, turkey and soup mixture. Stir to coat pasta. Transfer to a greased casserole dish and sprinkle with Parmesan cheese.

Bake for 30 minutes until heated through.

 

 

 

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