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Classic Turkey Tetrazzini

Classic Turkey Tetrazzini
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia
16 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) spaghetti
  • 2 medium onions, chopped
  • 9 tablespoons butter, divided
  • 1 pound sliced fresh mushrooms
  • 1 large sweet red pepper, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 6 cups 2% milk
  • 1 tablespoon chicken bouillon granules
  • 6 cups cubed cooked turkey breast
  • 1 cup grated Parmesan cheese
  • 1-1/2 cups dry bread crumbs
  • 4 teaspoons minced fresh parsley

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch
  • oven, saute onions in 6 tablespoons butter until tender. Add
  • mushrooms and red pepper; saute 4-5 minutes longer.
  • Stir in flour and salt until blended. Gradually whisk in milk and
  • bouillon. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in turkey and Parmesan cheese; heat through. Remove
  • from the heat.
  • Drain spaghetti; add to turkey mixture and mix well. Transfer to one
  • greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in.
© Taste of Home 2009 Tasteofhome Logo

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Classic Turkey Tetrazzini (continued)

Directions (continued)

  • baking dish.
  • Melt remaining butter; toss with bread crumbs. Sprinkle over
  • casseroles. Bake, uncovered, at 350° for 30-35 minutes or until
  • heated through. Sprinkle with parsley. Yield: 16 servings.
© Taste of Home 2009 Tasteofhome Logo