|Turkey Tetrazzini (c)2011 Loving Heart Designs|
- 4 cups Turkey (leftover)
- 1 - 1 lb. pkg. thin spaghetti noodles
- 3 cups Chicken Broth
- 1 Sm can of Mushrooms
- 1/2 cup All Purpose Flour
- 2 cups Milk
- 1/2 cup butter - melted
- 1 cup Cheddar Cheese - shredded
- Salt & pepper to taste
- Opt. Italian Bread Crumbs
Make spaghetti noodles according to box instructions. Dice the leftover turkey and set aside. In a large saucepan melt the butter. Add milk and chicken broth. Slowly incorporate the flour a little at a time until mixed thoroughly. Allow the sauce to thicken and then add the diced mushrooms. Once sauce has thickened begin adding the turkey and noodles together. Then add the sauce plus Parmesan cheese a little at a time until incorporated. Optional: Add a layer of seasoned bread crumbs to the top layer. Bake in a large glass casserole at 350 f. that has been sprayed with cooking spray or lightly coated with vegetable shortening. Bake for 45 minutes or until lightly browned. Once the baking process has completed remove from the oven and add the cheddar cheese to the top.
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