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This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
Nutritional Facts 1 serving (1 each) equals 252 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 519 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Turkey Tetrazzini in Taste of Home October/November 1994, p39
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Nov. 30, 2009 by cook2
My family really liked this. I substituted Parmesan cheese in the casserole and put Colby on top. It was excellent and worth repeating.
Reviewed on Sep. 27, 2009 by mcphena
This is really good, but next time I wont use a WHOLE onion, that was a bit much. I also used fresh mushrooms as we don't care for canned. But I would make this again, it was easy, good, and had ingredients I usually have.
Reviewed on Jun. 27, 2009 by Alice36
A friend of mine made this for our church senior potluck & it was SOOOOO GOOOOD!!!
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