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- 1
Get the oven and pasta going
Preheat your oven to 350°F. Cook the 16 oz of spaghetti according to the package directions, then drain and set it aside.
- 2
Saute the vegetables
While the pasta cooks, chop the 2 onions. In a Dutch oven, saute the onions in 6 tablespoons of the butter over medium heat until soft and tender. Slice the mushrooms and chop the red pepper, add them to the pot, and cook another 4 to 5 minutes until everything is tender. Stir now and then so nothing browns too hard.
- 3
Build the cream sauce
Stir the flour and salt into the vegetables until blended. Slowly whisk in the milk and bouillon granules, then bring it to a boil. Cook and stir for about 2 minutes until the sauce thickens up nice and creamy.
- 4
Add the turkey and cheese
Stir in 6 cups of cubed cooked turkey breast and the grated Parmesan. Heat through, stirring so the bottom doesn't scorch, then pull the pot off the heat.
- 5
Combine and pan up
Add the drained spaghetti to the turkey mixture and toss until everything is coated. Spread it into one greased 13x9-inch baking dish and one greased 11x7-inch dish. This makes a big batch, so it'll fill two pans.
- 6
Top and bake
Melt the remaining 3 tablespoons of butter and toss it with the bread crumbs. Sprinkle the buttered crumbs over both casseroles. Bake uncovered for 30 to 35 minutes, until heated through and golden on top. Sprinkle with the minced parsley, let it rest a few minutes, and serve.
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Turkey Tetrazzini
Created by: HomeCooking
Ingredients
- 16 oz spaghetti
- 2 onions
- 9 tbsp butter
- 1 lb mushrooms
- 1 sweet red pepper
- 1/2 cup all-purpose flour
- 1 tsp salt
- 6 cup milk
- 1 tbsp chicken bouillon granules
- 6 cup turkey breast
- 1 cup Parmesan cheese
- 1 1/2 cup bread crumbs
- 4 tsp parsley
Instructions
- Get the oven and pasta goingPreheat your oven to 350°F. Cook the 16 oz of spaghetti according to the package directions, then drain and set it aside.
- Saute the vegetablesWhile the pasta cooks, chop the 2 onions. In a Dutch oven, saute the onions in 6 tablespoons of the butter over medium heat until soft and tender. Slice the mushrooms and chop the red pepper, add them to the pot, and cook another 4 to 5 minutes until everything is tender. Stir now and then so nothing browns too hard.
- Build the cream sauceStir the flour and salt into the vegetables until blended. Slowly whisk in the milk and bouillon granules, then bring it to a boil. Cook and stir for about 2 minutes until the sauce thickens up nice and creamy.
- Add the turkey and cheeseStir in 6 cups of cubed cooked turkey breast and the grated Parmesan. Heat through, stirring so the bottom doesn't scorch, then pull the pot off the heat.
- Combine and pan upAdd the drained spaghetti to the turkey mixture and toss until everything is coated. Spread it into one greased 13x9-inch baking dish and one greased 11x7-inch dish. This makes a big batch, so it'll fill two pans.
- Top and bakeMelt the remaining 3 tablespoons of butter and toss it with the bread crumbs. Sprinkle the buttered crumbs over both casseroles. Bake uncovered for 30 to 35 minutes, until heated through and golden on top. Sprinkle with the minced parsley, let it rest a few minutes, and serve.