Turkey Tetrazzini

By á-6416

Ingredients

• half (16 ounce) box Spaghetti noodles
• 3 Tb butter, divided
• 2 C cooked turkey, chopped
• 1 C mushrooms, sliced
• 1 onion, chopped
• salt and pepper
• 1 (10 ounce) can cream of mushroom soup
• 1 C milk (I used 1 %)
• 1/2 tsp poultry seasoning
• 1/8 tsp dry mustard
• 1 C sharp cheddar cheese, shredded
• 1 C mozzarella cheese, shredded
• 1 Tb Parmesan cheese, shredded
• 1/2 tsp dried parsley

Preparation

Step 1

1. Preheat your oven to 350 degrees.

2. Boil some water in a medium-sized pan. Salt the water generously, then cook half a box of spaghetti noodles. Drain the noodles and place them in a 3 quart casserole, or 7×11 pan that has been coated with cooking spray. Add 1 tablespoon of butter to the noodles and toss them around a bit so the butter has a chance to melt. This gives them a nice rich flavor, while keeping the noodles from sticking together.

3. While your noodles are cooking, slice 1 cup mushrooms and chop 1 onion.

4. Into a hot skillet place 2 tablespoons of butter. Once it has melted add the mushrooms and onion. Hit it with just a bit of salt and pepper. Saute the yummy veggies over medium high heat until the onions are translucent.

5. Add 1 can cream of mushroom soup and 1 cup milk. Whisk it in to combine.

6. Add 1/2 teaspoon poultry seasoning and 1/8 teaspoon dry mustard. Stir to combine.

7. Add 1 cup sharp cheddar cheese and stir it in. Once the cheese has melted remove the pan from the heat.

8. Chop 2 cups of cooked turkey and sprinkle it over the top of the noodles.

9. Pour the sauce over the noodles (no need to stir it in, just layer it). Sprinkle 1 cup mozzarella cheese
and 1 tablespoon of Parmesan cheese over the top of the sauce.

10. Sprinkle 1/2 teaspoon dried parsley over the cheese.

11. Pop it into the oven (uncovered) and bake for 30 minutes, or until the cheese is melted and the sides are bubbly.