Turkey or Chicken Tetrazzini
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
or chicken, sliced |
*
|
| 2 | cups |
chicken broth
or turkey |
|
| 1 | cup |
light cream (half&half)
or 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
or chicken, sliced |
*
|
| 473 | ml |
chicken broth
or turkey |
|
| 237 | ml |
light cream (half&half)
or 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.
