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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This originated many years ago as a Turkey Tetrazinni recipe, for a family that didn't like mushrooms or sherry! Eventually, added garlic & a creamier sauce. Ingredients:
3/4 lb spaghetti, broken in half |
1/2 cup butter |
1 large onion, chopped |
1 tablespoon minced garlic (from a jar is great!) |
2 cups leftover cooked turkey, 1-2in . pieces |
1/2 cup flour |
4 cups milk |
1 cup parmesan cheese, grated or shredded |
1 teaspoon paprika |
Directions:
1. Preheat oven 350 degrees.
2. Start the water for the spaghetti & cook according to package directions.
3. Meanwhile,melt butter in large skillet.
4. Saute onions for 4 mins, then add the garlic for 3 minutes (Watch heat, garlic burns easily!).
5. Sprinkle flour over onion mixture & stir, then slowly add milk while stirring. Continue to stir until creamy & just thickening.
6. Add turkey & stir - then cover while you drain spaghetti.
7. Place 1/2 spaghetti in bottom of a greased 3 qt casserole.
8. Ladle 1/2 turkey sauce over noodles.
9. Sprinkle with 1/2 cup parmesan cheese.
10. Layer the rest of the spaghetti, the turkey sauce & the parmesan cheese.
11. Sprinkle paprika over top & cover w/lid.
12. Bake 40 minutes.
13. Allow to rest 5 mins out of the oven - then ENJOY!
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