Turkey Tetrazzini Casserole
1 package (7 ounces) spaghetti, noodles broken in half
2-3 cups cubed/shredded cooked turkey
1 1/2 cups shredded cheddar cheese
2 cans condensed cream of chicken soup, undiluted
1 large onion, chopped
2 Tbs butter
1 can sliced water-chestnuts
3/4 cup sour cream
1/4 cup milk
1 jar (2 ounces) chopped pimentos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
2-3 Roma tomatoes, sliced
fresh or dried parsley
Sliced mushrooms, optional
Diced roasted red peppers, optional
Cook spaghetti according to package directions; drain. Transfer to a
In a skillet add butter and chopped onion, sauté approx 5 mins until onion is tender.
In a large bowl add turkey, 1/2 the cheese, soup, water-chestnuts, sour cream, milk, pimentos, mix until combined then add in the onion and spaghetti noodles - fold all together and spoon into a greased 9x13 casserole dish. Salt & Pepper to taste. Sprinkle with remaining 1/2 of cheese. Place tomato slices over top of casserole.
Bake, uncovered, at 350 for 35 minutes or until
heated through. I do turn on the broiler for 5 mins and let the cheese brown a bit. Sprinkle parsley over top when out of oven. Let stand for 5 mins. then serve.
Recipe and Photo by: Diane Baker for Canning and Cooking at Home