Turkey Tetrazzini (Southern Living) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I'm collecting casserole recipes that can be frozen b/c my DD is expecting and I would like to fill her freezer w/ easy, one-dish meals that she can just pop in the oven after the baby arrives. This sounds delicious and I will be making it shortly! (Cooking time includes 10 mins to let casserole stand after removing from oven.) Ingredients:
1 (10 ounce) can cream of mushroom soup |
2/3 cup milk |
1 (16 ounce) jar alfredo sauce |
3 1/2 cups chopped cooked turkey (may sub chicken or ham) |
12 ounces thin spaghetti, cooked |
1 (10 ounce) package frozen tiny peas, thawed |
1 (8 ounce) package sliced fresh mushrooms |
1 1/2 cups shredded baby swiss cheese |
1 cup shredded parmesan cheese, divided |
1/2 cup crushed onion and garlic croutons |
1/4 teaspoon paprika |
Directions:
1. Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce.
2. Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese.
3. Pour into lightly greased 15x10 baking dish.
4. Stir together remaining 1/2 c Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
5. Bake, covered, at 375* for 30 minutes.
6. Uncover and bake 15 more minutes or until golden and bubbly.
7. Let stand 10 mins before serving.
8. NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly.
9. NOTE #2: If you prefer a smaller casserole, use 2 11x7 baking dishes. Proceed as directed.
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