Name: Leftover Turkey Tetrazzini
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Thin spaghetti - 1 (16 ounce) package; Diced cooked turkey - 4 cups; Condensed cream of mushroom soup - 2 (10.5 ounce) cans; Grated Parmesan cheese - 1 ½ cups; Milk - 1 cup; Sliced mushrooms, drained - 1 (4 ounce) can; Diced pimentos, drained - 1 (4 ounce) jar; Butter, melted - 4 tablespoons; Capers - 3 tablespoons; Chopped fresh parsley - 3 tablespoons; Dried minced onion - 1 teaspoon; Poultry seasoning - ½ teaspoon; Minced garlic - ½ teaspoon; Salt - ½ teaspoon; Ground white pepper - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Leftover Turkey Tetrazzini

1. Thin spaghetti - 1 (16 ounce) package

2. Diced cooked turkey - 4 cups

3. Condensed cream of mushroom soup - 2 (10.5 ounce) cans

4. Grated Parmesan cheese - 1 ½ cups

5. Milk - 1 cup

6. Sliced mushrooms, drained - 1 (4 ounce) can

7. Diced pimentos, drained - 1 (4 ounce) jar

8. Butter, melted - 4 tablespoons

9. Capers - 3 tablespoons

10. Chopped fresh parsley - 3 tablespoons

11. Dried minced onion - 1 teaspoon

12. Poultry seasoning - ½ teaspoon

13. Minced garlic - ½ teaspoon

14. Salt - ½ teaspoon

15. Ground white pepper - ½ teaspoon

How to cook deliciously - Leftover Turkey Tetrazzini

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.

2. Stage

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and transfer to a large bowl.

3. Stage

Add cooked turkey, condensed mushroom soup, Parmesan cheese, milk, mushrooms, pimentos, melted butter, capers, parsley, onion, poultry seasoning, garlic, salt, and pepper; mix until well combined. Pour mixture into the prepared casserole dish.

4. Stage

Bake in the preheated oven until heated through, about 15 minutes.