Print Options

Back to Pork Tetrazzini >

Include these items:

Taste of Home Logo

Pork Tetrazzini

Pork Tetrazzini
"My mom always made this with leftover turkey or ham. You can also use chicken or tuna instead of pork," says Doreen Kelly of Roslyn, Pennsylvania.
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 tablespoon butter
  • 5 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 bay leaf
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sour cream
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon lemon juice
  • 2 cups cooked spaghetti
  • 2 cups diced cooked pork
  • 2 tablespoons seasoned bread crumbs

Directions

  • In a small saucepan, saute onion and celery in butter until tender.
  • Combine flour and broth until smooth; stir into the pan. Add the
  • milk, bay leaf, onion salt and pepper. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat.
  • Discard bay leaf. Whisk in the sour cream, parsley and lemon juice.
  • Place the spaghetti in a greased 11-in. x 7-in. baking dish; top with
  • pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered,
© Taste of Home 2013

2 of 2

Pork Tetrazzini (continued)

Directions (continued)

  • at 350° for 30-35 minutes or until bubbly. Let stand for 5
  • minutes before serving. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013