Wednesday, November 11, 2009

Leftover Turkey?

Probably not yet...but keep in mind that one can only eat so many turkey sandwiches after Thanksgiving, right? Give this easy Tetrazzini a try with your leftovers me, you'll like it!

Turkey Tetrazzini
~serves 8-10

1 (8oz) package spaghetti
1 cup minced celery
1/2 cup minced onion
1/4 cup butter
1 (8 oz) can sliced mushrooms, drained
3 cups chopped, cooked turkey (or more..up to you!)
2 cups water
2 (10 3/4 oz) cans cream of mushroom soup
1/2 cup grated sharp cheddar cheese

Cook spaghetti as directed; drain well.

Saute celery and onion in melted butter.

Remove from heat; drain juices, and add mushrooms and turkey.

Place half the spaghetti in a greased 4 quart casserole dish.

Spoon half the turkey vegetable mixture over spaghetti.

Add water.

Spread 1 can of soup over turkey.

Repeat for a layer of spaghetti, then a layer of turkey vegetable mixture.

Sprinkle top with cheese.

Bake @ 350 for 50 minutes.

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