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Turkey Tetrazzini Recipe

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This recipe for Turkey Tetrazzini is from Recipes from the Families of the Kuryla's, Kirk's, Scott's and Stagner's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Uncooked Spaghetti
1/2 Pound Sliced Fresh Mushrooms
1 Cup Chopped Onion
2 Tbsp Olive Oil
1/2 Tsp Minced Garlic
3 Cans (10 3/4 ozs each) Condensed Cream of Mushroom Soup undiluted
3 Cups Cubed Cooked Turkey
1 Cup Chicken Broth
1/3 Cup Sherry or additional Chicken Broth
1 Teaspoon Italian Seasoning
3/4 Teaspoon Pepper
2 Cups Grated Parmesan Cheese, divided
Directions:
Directions:
Cook spaghetti according to package directions.

In a Dutch oven saute mushrooms and onion in oil until tender. Add the garlic, cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese.

Drain spaghetti and stir into turkey mixture.

Transfer to two greased 8 in square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350º for 30-40 minutes or until heated through.

To use frozen casserole thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 45 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

 

 

 

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