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Pork Tetrazzini

By: Doreen Kelly

"'My mom always made this with leftover turkey or ham. You can also use chicken or tuna instead of pork,' says Doreen Kelly of Roslyn, Pennsylvania."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 small onion, diced
1 celery rib, diced
1 tablespoon butter
5 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup milk
1 bay leaf
1/2 teaspoon onion salt
1/4 teaspoon pepper
2 tablespoons sour cream
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
2 cups cooked spaghetti
2 cups diced cooked pork
2 tablespoons seasoned bread crumbs

Directions

In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add the milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaf. Whisk in the four cream, parsley and lemon juice.
Place the spaghetti in a greased 11-in. x 7-in. x 2-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.