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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.


  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 tablespoon butter
  • 5 tablespoons King Arthur Unbleached 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


  • 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

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Pork Tetrazzini (continued)

Directions (continued)

  • pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered,
  • 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.