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Turkey Tetrazzini

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10 3/4-ounce) can cream of mushroom soup

  2. 2/3 cup milk

  3. 1 (16-ounce) jar Alfredo sauce

  4. 3 1/2 cups chopped cooked turkey, chicken, or ham

  5. 12 ounces thin spaghetti, cooked

  6. 1 (10-ounce) package frozen petite peas, thawed

  7. 1 (8-ounce) package sliced fresh mushrooms

  8. 1 1/2 cups shredded baby Swiss cheese

  9. 1 cup shredded Parmesan cheese, divided

  10. 1/2 cup crushed garlic-and-onion seasoned croutons

  11. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

  2. Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

  3. Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

  4. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

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