April 1, 2008

Turkey Tetrazzini

Another great recipe from Carol!

This is the original recipe as I originally got it. We find to be a little too salty due to the bread crumbs. If the bread crumbs have salt in them, I would eliminate the extra salt in the recipe. I have a mushroom hater in my household so I don't add those either. It tastes great with or without them.

Turkey Tetrazzini

1 Pkg (7 Ounces) Spaghetti
2 Cups Canned Turkey Chunks
1 Cup Sliced Mushrooms
3 Tablespoons Butter
1 Can (10.3 Ounces) Cream Of Mushroom Soup
1 Cup Milk
½ Teaspoon Poultry Seasoning
½ Teaspoon Salt
3 Cups Italian Blend Cheese
½ Cup Italian Style Bread crumbs

Cook spaghetti according to package instructions. Drain and place in a 11"x7"x2" baking pan sprayed with non-stick cooking spray. Top with turkey and set aside. In a skillet sauté mushrooms in butter until tender. Whisk in canned soup, milk and seasoning. Stir in cheese and cook until cheese is melted. Pour sauce over turkey and pasta. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes


Chel said...

Anything with turkey and mushrooms is a go in my house! I can't wait to try this! Thanks!

Anonymous said...

I tried this recipe again tonight. I used plain breadcrumbs but added a little Italian spices for flavor. I also cut out some of the cheese because everyone else complained there was too much (I really don't understand that concept personally). It was better without all the salt and a bit less cheese.


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