Name: Leftover Turkey Tetrazzini
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1 package (7 ounces) thin spaghetti, broken in half -; 2 cups cubed cooked turkey -; 1 cup sliced fresh mushrooms -; 1 small onion, chopped -; 3 tablespoons butter -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 cup 2% milk -; 1/2 teaspoon poultry seasoning -; 1/8 teaspoon ground mustard -; 1 cup shredded cheddar cheese -; 1 cup shredded part-skim mozzarella cheese -; 1 tablespoon shredded Parmesan cheese -; Minced fresh parsley -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Leftover Turkey Tetrazzini

1. 1 package (7 ounces) thin spaghetti, broken in half -

2. 2 cups cubed cooked turkey -

3. 1 cup sliced fresh mushrooms -

4. 1 small onion, chopped -

5. 3 tablespoons butter -

6. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

7. 1 cup 2% milk -

8. 1/2 teaspoon poultry seasoning -

9. 1/8 teaspoon ground mustard -

10. 1 cup shredded cheddar cheese -

11. 1 cup shredded part-skim mozzarella cheese -

12. 1 tablespoon shredded Parmesan cheese -

13. Minced fresh parsley -

How to cook deliciously - Leftover Turkey Tetrazzini

1. Stage

Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.

2. Stage

In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.

3. Stage

Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.