Turkey Tetrazzini
INGREDIENTS
- 1/2 package uncooked spaghetti
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1.5 cups seasoned chicken broth
- 1/2 cup milk, 1 cup half & half
- 1 + 1/4 cups shredded Parmesan (Asiago and Romano blend, yum) cheese
- 2 cups chopped cooked turkey
- 2 coves garlic, minced
- 1/2 onion, finely chopped
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Saute garlic and onion
- Stir in flour. Mix in chicken broth and milk/cream. Cook and stir until the mixture comes to a boil. Stir in about 1 cup Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
I got the base recipe off of allrecipes but changed it a bit according to the reviews and what I had on hand. Enjoy!
* Note: Lil'Bug calls it Turkey Noodles.
Oh, and when reheating the leftovers (on the stovetop in a sauce pan) add 1/2 cup water per serving. The flavor improves overnight but the noodles suck up all the liquid and it can really dry out during reheating if you don't add water and stir until it all blends and boils.
ReplyDeletemmmmm, this looks GOOD!
ReplyDeleteMight have to try this one!