Turkey Tetrazzini

rural chef

This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.

Modified from: Turkey Tetrazzini

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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
  2. Melt the butter in a saucepan over medium heat. Add the onion and mushrooms; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk, stock, and cream so that no lumps form. Season with salt, pepper, garlic powder, basil, basil and oregano. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add one cup cheddar cheese and parm, stirring until cheese melts.
  3. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining cheese over top.
  4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly.

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