Leftover Turkey Tetrazzini
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.
I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland
Ingredients
-
1 package (7 ounces) thin spaghetti, broken in half
-
2 cups cubed cooked turkey
-
1 cup sliced fresh mushrooms
-
1 small onion, chopped
-
3 tablespoons butter
-
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
-
1 cup 2% milk
-
1/2 teaspoon poultry seasoning
-
1/8 teaspoon ground mustard
-
1 cup shredded cheddar cheese
-
1 cup shredded part-skim mozzarella cheese
-
1 tablespoon shredded Parmesan cheese
-
Minced fresh parsley
Directions
-
1.
Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
-
2.
In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
-
3.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.
Nutrition Facts
1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC