Turkey Tetrazzini

By Cheryl-4

The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party.

Ingredients

• 1 lb. uncooked spaghetti
• 1/2 lb. sliced fresh mushrooms
• 1 cup chopped onion
• 1/2 tsp. minced garlic
• 2 Tbsp. olive oil
• 3 cans (10-3/4oz. each) condensed cream of mushroom soup, undiluted
• 1 cup chicken broth
• 1/3 cup sherry or additonal chicken broth
• 1 tsp. Italian seasoning
• 3/4 tsp. pepper
• 2 cups grated Parmesan cheese, divided

Preparation

Step 1

Cook spaghetti according to package directions.

Meanwhile, in a Dutch oven, saute the mushrooms, onion and garlic in oil until tender. Stir inthe soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.

Transfer to two greased 8 in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-40 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove fromthe refrigerator 30 minutes befor bakin. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.