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Turkey Tetrazzini Recipe

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This recipe for 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:  
J Sue Townsend
Added: Thursday, November 6, 2008

Category:
Category:

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

Directions:
Directions:
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 15 x 10 baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375 for 30 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.

 

 

 

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