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
- 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
- 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 or until vegetables are tender.
- 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 cheese; heat through. Remove from the heat.
- Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. 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: 12 servings.
Originally published as Classic Turkey Tetrazzini in Taste of Home October/November 2007, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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