"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

Tetrazzini Recipe

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This recipe for Tetrazzini is from Memories of Mom, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. spaghetti, cooked & drained
4 tab. chopped onion
3 tab. chopped onion
3 tab. chopped green pepper
8 oz. sliced mushrooms
1 can evaporated milk
2 cups leftover ham or chicken
cup grated cheddar cheese
cup parmesan cheese
1 can cream of chicken soup

Directions:
Directions:
Saute onion & green pepper in butter. Add a little water, mushrooms, salt & pepper & slowly add soup & milk. Cook until smooth & thick. Mix the spaghetti with the leftover meat of the cheddar cheese & the hot mixture. Put in buttered 9x13 pan. Top with remaining cheddar cheese & parmesan cheese. Bake 45 min - 1 hour at 350

Personal Notes:
Personal Notes:
Family classic. Can be made ahead & stored in refrigerator. Add 10 minutes to baking time.

 

 

 

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