Post by ponyexpress on Sept 15, 2008 20:34:01 GMT -5
I've tried several recipes and this one wins, hands down!
Turkey Tetrazzini
1 can cream of mushroom soup
2/3 cup milk
1 (16 oz) jar alfredo sauce
3 1/2 cups chopped, cooked turkey, chicken or ham
12 oz thin spaghetti, cooked
1 (10 oz) package frozen petite peas, thawed
1 (8 oz) package sliced fresh mushrooms
1 1/2 cups shredded baby swiss cheese
1 cup shredded parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp paprika
Whisk together soup and milk in large mixing bowl. Whisk in alfredo sauce. Stir in chopped turkey, next four ingredients and 1/2 cup parmesan cheese. Pour into a lightly greased 15 x 10 inch baking dish.
Stir together remaining parmesan cheese, crushed croutons and paprika. Sprinkle evenly over casserole.
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.
You can also bake this casserole in two 11 x 7 inch dishes. Eat one and freeze one!
Turkey Tetrazzini
1 can cream of mushroom soup
2/3 cup milk
1 (16 oz) jar alfredo sauce
3 1/2 cups chopped, cooked turkey, chicken or ham
12 oz thin spaghetti, cooked
1 (10 oz) package frozen petite peas, thawed
1 (8 oz) package sliced fresh mushrooms
1 1/2 cups shredded baby swiss cheese
1 cup shredded parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp paprika
Whisk together soup and milk in large mixing bowl. Whisk in alfredo sauce. Stir in chopped turkey, next four ingredients and 1/2 cup parmesan cheese. Pour into a lightly greased 15 x 10 inch baking dish.
Stir together remaining parmesan cheese, crushed croutons and paprika. Sprinkle evenly over casserole.
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.
You can also bake this casserole in two 11 x 7 inch dishes. Eat one and freeze one!
