"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

TURKEY TETTRAZINI Recipe

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This recipe for TURKEY TETTRAZINI, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darby Dunn
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces spaghetti, broken into pieces
5 tablespoons margarine
6 tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
Pepper
1 cup mushrooms, with juice from can
5 tablespoons minced green peppers
3 cups cubed, cooked turkeys
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese

Directions:
Directions:

Cook spaghetti until tender. Melt margarine. Stir in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spaghetti, mushrooms, green peppers, and cooked turkey. Pour into 2 to 3 quart flat casserole. Sprinkle with cheese. Bake at 350 degrees about 30 minutes or until bubbly and lightly browned.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually use chicken.

 

 

 

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