Turkey Tetrazzini

"This is a great way to use up leftover turkey! I use freshly sauteed onion if I have fresh onions on hand, as well as fresh mushrooms in place of the canned ones (and because I LOVE mushrooms, I use two cans when I'm cooking for me!). I've also made this with 1/2 c of frozen green peas, but I was out of those (as well as fresh ingredients like onions and mushrooms!) and it was just as tasty without it. Garlic bread and a green salad round out this meal nicely."
 
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Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Cook spaghetti according to package directions, drain well and set aside.
  • In a large bowl, whisk together the soup, milk, sour cream, onion, sherry, salt and pepper.
  • Stir in the cheeses, reserving 1/4 c of the shredded cheddar cheese.
  • Fold in the drained mushrooms and the turkey.
  • Add the spaghetti, stirring lightly to coat the noodles.
  • Turn out into a greased baking dish.
  • Top with the reserved shredded cheese.
  • Bake uncovered at 350 for 30 minutes.

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RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
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