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Turkey Tetrazzini

Indulge in a creamy casserole packed with fresh and frozen veggies, chopped turkey, and thin spaghetti. The recipe calls for store-bought Alfredo sauce, cutting preparation time down almost nothing.

Southern Living NOVEMBER 2003

  • Yield: Makes 8 servings
  • Cook time:45 Minutes
  • Prep time:20 Minutes
  • Stand:10 Minutes

Ingredients

  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 2/3 cup milk
  • 1 (16-ounce) jar Alfredo sauce
  • 3 1/2 cups chopped cooked turkey, chicken, or ham
  • 12 ounces thin spaghetti, cooked
  • 1 (10-ounce) package frozen petite peas, thawed
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 1/2 cups shredded baby Swiss cheese
  • 1 cup shredded Parmesan cheese, divided
  • 1/2 cup crushed garlic-and-onion seasoned croutons
  • 1/4 teaspoon paprika

Preparation

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

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Turkey Tetrazzini recipe

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