"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fettucine Casserole Recipe

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This recipe for Fettucine Casserole, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Sunday, December 16, 2007


1/4 c. butter
1/4 c. flour
1 c. milk
1 c. chicken broth
6 small chicken breast halves, cooked and cut up.
6 oz. Fettucine, cooked
2 c. sour cream
1 pkg. frozen spinach, thawed and well-drained
8 oz. water chestnuts
8 oz. sliced mushrooms
1/2 c. onion, chopped
1/2 c. celery, chopped
1/3 c. fresh lemon juice
1 t. season salt
1 t. paprika
1 t. pepper
1/4 t. cayenne pepper
2 c. Monterey Jack cheese, grated

Make a roux by melting butter in a saucepan over low to medium heat. Whisk in flour till smooth, then add milk and broth and whisk till smooth and slightly thickened. Remove from heat.

Saute onion, celery and mushrooms in a separate pan and let cool.

In a large bowl, combine roux with sour cream, lemon juice and seasonings. Mix, then add all other ingredients except cheese.

Put mixture in 9x13 pan and sprinkle top with cheese. Bake at 350 for 30 to 45 minutes or till top is lightly browned.

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