Wednesday, October 12, 2016

Turkey Tetrazzini

 

Turkey Tetrazzini

7 ounces thin spaghetti, broken in half
2 cups cubed, cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter or margarine
1 can cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon poultry seasoning*
1/8 teaspoon dry ground mustard
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 taplespoon shredded Parmesan cheese
minced fresh parsley

Cook spaghetti until al dente. Drain and place in a greased baking dish. Top with turkey and set aside.
In a skillet, saute the mushrooms and onion in the butter. Whisk in the soup, milk and seasonings. Then stir in the cheddar cheese until melted. Pour over the turkey. Top with remaining cheese and bake, uncovered, for 25-30 minutes at 350 degrees. Sprinkle with parsley. Serves 4-6.


*You can make your own poultry seasoning; just combine the following ingredients.

2 teaspoons ground sage
1 1⁄2 teaspoons ground thyme
1 teaspoon ground marjoram
3⁄4 teaspoon ground rosemary
1⁄2 teaspoon nutmeg
1⁄2 teaspoon finely ground black pepper

However, I just sprinkled in some sage, thyme, marjoram and pepper.



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