TURKEY TETRAZZINI RECIPE EASY RECIPES

Name: Easy Turkey Tetrazzini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 cups spaghetti, broken into 2 inch pieces; 2 chicken bouillon cubes; 3/4 cup boiling water; 1 (10 3/4 ounce) can cream of mushroom soup; 1/4 teaspoon celery salt; 1/4 teaspoon pepper; 1 1/2 cups cubed cooked turkey; 1 cup chopped onion; 1 tablespoon diced pimento (optional); 1 1/2 cups shredded cheddar cheese, divided

EASY TURKEY TETRAZZINI RECIPE - FOOD.COM

Easy Turkey Tetrazzini Recipe - Food.com image

Make and share this Easy Turkey Tetrazzini recipe from Food.com.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups spaghetti, broken into 2 inch pieces
2 chicken bouillon cubes
3/4 cup boiling water
1 (10 3/4 ounce) can cream of mushroom soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 1/2 cups cubed cooked turkey
1 cup chopped onion
1 tablespoon diced pimento (optional)
1 1/2 cups shredded cheddar cheese, divided

Steps:

Cook spaghetti according to package directions; drain.
Melt bouillon in water, in large bowl.
Add soup, celery salt and pepper.
Add drained spaghetti.
Stir in turkey, onion, pimento, and 1/2 cup cheese.
Put in greased 8x8-inch baking pan.
Top with remaining cheese.
Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 726, FatContent 16.3, SaturatedFatContent 7.7, CholesterolContent 56.4, SodiumContent 783.7, CarbohydrateContent 106.3, FiberContent 4.6, SugarContent 4.6, ProteinContent 36

EASY TURKEY TETRAZZINI RECIPE - EPICURIOUS

Easy Turkey Tetrazzini Recipe - Epicurious image

This easy turkey tetrazzini recipe, made with mushrooms, butter, and shredded cooked turkey, is the perfect casserole to use leftover Thanksgiving turkey.

Provided by The Gourmet Test Kitchen

Yield 4–6 servings

Number Of Ingredients 11

Ingredients

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
¼ cup all-purpose flour
1¾ cups milk
2 cups chicken broth
¼ cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets if desired
1 cup cooked peas
⅔ cup freshly grated Parmesan cheese
⅓ cup fine fresh bread crumbs

Steps:

In a large skillet, sauté the mushrooms in 4 tablespoons of the butter over medium heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. In a slow, steady stream, add the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a large pot of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine well the cooked spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in ⅓ cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart baking dish. In a small bowl combine well the remaining ⅓ cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. DO AHEAD: The tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered.
Bake the tetrazzini in the middle of a preheated 375°F oven for 30 to 40 minutes, or until it is bubbling and the top is golden brown.

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