Turkey Tetrazzini Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter/Margarine1⁄4 Cup (4 tbs)
 Sliced onions1⁄2 Cup (8 tbs)
 Flour1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Poultry seasoning1⁄2 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Milk2 Cup (32 tbs)
 Chopped pimiento2 Tablespoon
 Canned mushrooms stems and pieces4 Ounce (1 Can)
 Thin spaghetti7 Ounce, cooked, drained (1 Package)
 Diced cooked turkey2 Cup (32 tbs)
 Shredded sharp cheddar cheese1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2151 Calories from Fat 770

% Daily Value*

Total Fat 87 g133.3%

Saturated Fat 47 g235.1%

Trans Fat 0 g

Cholesterol 387.1 mg

Sodium 3394.2 mg141.4%

Total Carbohydrates 208 g69.2%

Dietary Fiber 10.9 g43.5%

Sugars 34.5 g

Protein 137 g274.5%

Vitamin A 62.6% Vitamin C 50.4%

Calcium 83.8% Iron 17.6%

*Based on a 2000 Calorie diet

Directions

1. Heat oven to 400°F.
2. Melt butter in a medium saucepan. Add onions and cook gently until onion is tender but not browned. Blend in flour, salt, pepper, poultry seasoning and dry mustard. Cook 1 minute.
3. Remove saucepan from heat and stir in milk. Return to heat and cook, stirring constantly, until mixture thickens and comes to a boil. Add 1/2 cup shredded cheese and pimiento. Continue cooking until cheese is melted.
4. Remove sauce from heat and stir in mushrooms and mushroom liquid.
5. Place a layer of cooked spaghetti in a 2-quart casserole. Cover with a layer of turkey and a layer of sauce. Repeat process and finish with a layer of spaghetti. Sprinkle 1/3 cup Cheddar cheese over top of casserole.
6. Cover casserole and bake about 20 minutes or until cheese melts and mixture is piping hot.
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