Turkey Cheddar Tetrazzini
Turkey Cheddar Tetrazzini recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
mushrooms, canned
sliced |
|
| 8 | ounces |
pasta
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | cups |
turkey
sliced |
*
|
| 2 | cups |
turkey broth
|
* |
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
mushrooms, canned
sliced |
|
| 231.2 | ml/g |
pasta
|
|
| 59 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
turkey
sliced |
*
|
| 473 | ml |
turkey broth
|
* |
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 5 | ml |
salt
|
|
Directions
Melt butter in skillet and add mushrooms and cook for 2 minutes.
Add flour, broth, cream, salt, pepper.
Cook over low heat, stirring until thickened.
Butter a 2 quart casserole dish.
In a large bowl mix turkey and mushroom cream mixture together with spaghetti.
Put ½ of the cheese in with this mixture.
Put into casserole dish and sprinkle rest of cheese on top.
Bake in 400℉ (200℃) oven for 20 minutes or until hot and bubbly.
Can be made in advance and frozen.
