Turkey Tetrazzini

Turkey tetrazzini pasta. Great way to use turkey leftovers!

Yield: 8 servings ( Serving Size: 1 cup )
Community Recipe from

Ingredients

  • 7 ounce(s) thin spaghetti noodles (or angel hair pasta)
  • 4 cup(s) turkey - diced
  • 2 cup(s) chicken broth
  • 2 cup(s) half-and-half
  • 1/2 cup(s) flour
  • 1/4 cup(s) butter - 1/2 stick
  • 1/2 cup(s) green pepper - diced
  • 1/2 cup(s) red pepper - diced
  • 2 stalk(s) celery
  • 4 ounce(s) mushrooms - chopped & drained
  • 1 jar(s) pimentoes - chopped & drained
  • 1 1/4 cup(s) sharp cheddar cheese - shredded
  • 1 1/4 teaspoon(s) pepper
  • 1/2 teaspoon(s) garlic powder

Preparation

  1. Bake at 350 degrees 30 minutes

  2. Saute pepper, celery, mushrooms in butter
  3. Cook spaghetti as directed on package. Rinse and drain.
  4. Mix broth, half-an-half, flour, butter, salt and pepper in sauce pan on stove
  5. Heat to boiling over medium heat stirring constantly
  6. Boil and stir 1 minute
  7. Add celery, pepper, mushrooms, pimentoes, turkey and cheese to sauce.
  8. Pour into greased 9x13 pan or casserole baking dish
  9. Bake at 350 for 30 minutes
March 2013

This recipe is a personal recipe added by JackieMurphy and has not been tested or endorsed by MyRecipes.

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