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 instead...trust 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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