Turkey or Chicken Tettrazzini (Oamc)
"You can substitute cooked ham for the turkey or chicken, also add in a chopped onion if desired. Cooking time is for baking casserole immediately."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 2⁄3 cup milk
- 1 (16 ounce) jar alfredo sauce
- 4 cups cooked turkey, chopped
- 12 ounces thin spaghetti, cooked
- 1 (10 ounce) package frozen peas, thawed
- 1 (8 ounce) package fresh mushrooms, sliced
- 2 cups swiss cheese, shredded
- 1 cup parmesan cheese, divided
- salt and pepper
- 2 cups crushed garlic-flavored croutons
- 1⁄2 teaspoon paprika
- 1⁄4 cup melted butter (can use more)
directions
- Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
- In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
- Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
- Season with salt and pepper.
- Transfer to the prepared baking dish or two small baking dishes.
- In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
- Drizzle the melted butter over the croutons.
- If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
- To bake immediately set oven to 375 degrees.
- Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
- If baking this frozen; allow to thaw in the refrigerator overnight.
- Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
- Delicious!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
excellent recipe, will be making this again! thanks!! -
Really tasty. I added more mushrooms and subbed cheddar cheese in place of swiss b/c that's what I had on hand. The calorie count is a little scary, but it sure does taste good! Would be a great use for the upcoming leftover Thanksgiving turkey! -
Very Good! -
I actually made several minor changes to this recipe: I used cream of celery instead of cream of mushroom. I had mushroom, I just wasn't feeling excited about it tonight. I used garlic alfredo sauce, but last time I was at the store I noticed sun-dried tomato alfredo and think I might try that next time. I used canned chicken and canned mushrooms because it was easy, multigrain thin spaghetti because it's healthier, and mostly mozarella with a little swiss because I didn't have enough of either one by itself. Personally I thought it was about 4 1/2 stars because I thought it still needed a little something, like maybe the chicken needed to be cooked with some spices instead of just plain chicken, but DH said it was tasty and it's the first time he's volunteered something positive about a new recipe in awhile so that pushed it up the extra 1/2 star. Thanks. I'll make this one again.
Tweaks
-
I actually made several minor changes to this recipe: I used cream of celery instead of cream of mushroom. I had mushroom, I just wasn't feeling excited about it tonight. I used garlic alfredo sauce, but last time I was at the store I noticed sun-dried tomato alfredo and think I might try that next time. I used canned chicken and canned mushrooms because it was easy, multigrain thin spaghetti because it's healthier, and mostly mozarella with a little swiss because I didn't have enough of either one by itself. Personally I thought it was about 4 1/2 stars because I thought it still needed a little something, like maybe the chicken needed to be cooked with some spices instead of just plain chicken, but DH said it was tasty and it's the first time he's volunteered something positive about a new recipe in awhile so that pushed it up the extra 1/2 star. Thanks. I'll make this one again.
