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Pork Tetrazzini Recipe

"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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:4 servings

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

  • 1. Preheat oven to 350°. In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Discard bay leaf. Whisk in sour cream, parsley and lemon juice.
  • 2. Place the spaghetti in a greased 11x7-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, 30-35 minutes or until bubbly. Let stand 5 minutes before serving. Yield: 4 servings.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.