Southern Living Turkey Tetrazzini Food

TURKEY TETRAZZINI (SOUTHERN LIVING)

Steps:

• Whisk together soup & milk in large mixing bowl; whisk in Alfredo sauce.
• Stir in chopped turkey, spaghetti, peas, mushrooms, Swiss cheese, and 1/c c Parmesan cheese.
• Pour into lightly greased 15x10" baking dish.
• Stir together remaining 1/2 c 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 and bubbly.
• Let stand 10 mins before serving.
• NOTE #1: Casserole may be assembled and frozen up to 1 month. Thaw in frig overnight; baked, covered, for 40 minutes Uncover and bake 15 more mins or til cheese is melted and bubbly.
• NOTE #2: If you prefer a smaller casserole, use 2 11x7" baking dishes. Proceed as directed.

TURKEY TETRAZZINI

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large pot over medium heat and add the garlic.
• Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
• Sprinkle the flour all over, then stir to combine.
• Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
• Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
• Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
• Stir until everything is well combined, then add salt and pepper to taste.
• Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
• Pour the whole shebang into a large casserole dish and even out the surface.
• Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
• Serve it to hearty appetites!

CHEESY CHICKEN TETRAZZINI

Steps:

• Combine first 3 ingredients in a saucepan;bring to a boil.
• Cut chicken into 1/2 inch cubes. Add chicken to saucepan; cover, reduce heat and simmer 10 minutes or until done. Drain.
• Combine 6 cups water, 1/2 tsp salt, and olive oil in a Dutch oven, bring to a boil. Add pasta, and cook according to package directions. Do not overcook. Drain well and set aside.
• Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well.
• Stir in milk, next 6 ingredients and 2 cups cheddar cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.
• Spread half of pasta in a greased 12x8x2 inch baking dish; spread half of chicken mixture over pasta. Repeat layers. Bake at 350 degrees for 15 minutes.
• Sprinkle with remaining cup of cheese and top with almonds.
• Bake an additional 5 minutes.

TURKEY TETRAZZINI

Steps:

• Cook spahgetti accoarding to package directions; drain.
• Transfer to a large bowl; add the next 9 ingredients and mix well.
• Spoon into a greased 2 1/2 quart casserole; sprinkle with cheese if desired.
• Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

CREAMY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350.
• Melt butter in saute pan.
• Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
• Saute until vegetables are tender.
• Add flour and stir until vegetables are coated.
• Add wine, and stir quickly until flour is absorbed.
• Gradually add broth, stirring constantly.
• Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
• Remove from heat.
• Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
• Add the peas, turkey and pasta.
• Stir until blended.
• Coat a casserole with non-stick spray and transfer mixture to the casserole.
• Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
• Sprinkle mixture evenly over the top of the casserole.
• Bake at 350 for 30 minutes until lightly browned.
• Let rest for 15 minutes before serving.