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Mushroom Turkey Tetrazzini Recipe

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

Contributor:  
Contributor:  
Pam Malkey
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. uncooked spaghetti, broken into 2 inch pieces
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 TB each butter and flour
1/4 C. chicken broth
3/4 tsp lemon pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 C evaporated milk
2/3 C. grated Parmesan cheese, divided
4 C. cubed cooked turkey
1/4 tsp. paprika

Directions:
Directions:
Cook spaghetti according to the package. Drain, reserve 2 1/2 C cooking liquid. Stir in bouillon into cooking liquid and set aside. Place spaghetti in a 9x13 greased pan; set aside. In a lg. skillet, saute mushrooms in butter till tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the lemon pepper, salt, and nutmeg. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat to low, stir in milk and 1/3 C. Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese. Cover and bake at 375 for 25-30 min. or until bubbly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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