turkey tetrazzini

ingredients

prep time

bake time25 minutes

35-40 minutes

instructions

1 Preheat oven to 350˚F. Grease or spray a 3-quart casserole dish or 9x13” pan; set aside.

2 Cook spaghetti according to package directions; drain, then put in a large bowl and set aside.

the large bowl, along with the chopped turkey, stirring until everything is combined.

This recipe is a great way to use turkey leftovers!

4 Pour mixture into pre-pared baking dish; sprin-kle top of casserole with the remaining 1/2 cup Mozzarella cheese and the Parmesan cheese. Bake, uncovered, at 350˚F for 35 to 40 minutes, until heated through.

NOTE: You can make these sub-stitutions if desired—use Cheddar instead of Mozzarella cheese; use chopped bell pepper instead of onion.

. 1 (16-oz.) pkg. spaghetti

. 2 (10.5-oz.) cans cream of mushroom soup, undiluted. 1cup sour cream. 1/3 cup butter, melted. 1 cup chicken broth. 1/2 tsp. salt. 1/4 tsp. pepper. 3/4 cup chopped onion. 1 (8-oz.) can sliced mushrooms, drained. 2 cups shredded Mozza- rella cheese, divided. 3 1/2 cups chopped cooked turkey . 1/4 cup shredded Parmesan cheese

In medium-size bowl, mix together the soup, sour cream, butter, broth, salt, pepper, onion, mush-rooms, and 1 1/2 cups of the Mozzarella cheese; stir everything together well. Add this mixture to the cooked noodles in

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