Turkey or Chicken Spaghetti Tetrazzini |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a great way to use up leftover turkey or chicken, you can freeze one casserole and just thaw in the refrigerator overnight. Ingredients:
2 medium onions, chopped |
2 cups fresh white button mushrooms, sliced (can use more) |
1 -2 tablespoon fresh minced garlic (or to taste) |
1/4 cup butter (can use less butter) |
1 (10 ounce) can cream of mushroom soup, undiluted |
2/3 cup half-and-half cream or 2/3 cup milk |
1 (16 ounce) jar alfredo sauce |
3 cups cooked turkey (can use more) or 3 cups cooked chicken (can use more) |
12 ounces spaghetti, cooked (use the thin spagetti for this) |
1 (10 ounce) package frozen peas, thawed |
1 1/2 cups swiss cheese, shredded |
1 1/4 cups parmesan cheese, divided |
2 1/2 cups garlic-flavored croutons, crushed |
paprika |
Directions:
1. Set oven to 375 degrees F.
2. Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
3. In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
4. In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
5. Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
6. Transfer to the baking dishes or large casserole dish.
7. In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
8. Bake for about 30 minutes or until hot and bubbly.
9. Delicious!
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