The Pioneer Woman Tasty Kitchen
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Turkey Tetrazzini

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Level: Easy

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Description

A delicious way to use up that leftover holiday turkey.

Ingredients

  • 8 ounces, weight Thin Spaghetti Broken Into 3inch Lengths, Cooked, Rinsed And Drained
  • 2-½ cups Cups Diced Turkey (shredded, Whatever You've Got Left Over)
  • 1-⅔ cup Shredded Cheese, Divided Or Mixed Bag
  • ¼ cups Parmesan Cheese Plus Some To Sprinkle Over The Top
  • ¾ cups Chicken Broth
  • Pepper To Taste
  • 1 Tablespoon Butter
  • 8 ounces, weight Mushrooms, Sliced
  • ½ cups Chopped Onion
  • 1 whole Green Pepper, Seeded And Diced
  • 1 can (10.75 Oz. Can) Cream Of Mushroom Soup

Preparation

Combine prepared spaghetti in a large mixing bowl with the turkey, 1 cup cheddar (or mixed) cheese and the 1/4 cup of Parmesan cheese, turkey, chicken broth, and I like to add pepper in this stage—don’t be shy.

In a skillet, melt butter and sauté mushrooms, onions and green peppers just until tender, then mix in the mushroom soup. Add skillet contents to the spaghetti mixture.

Gently stir to combine all ingredients; place in a greased casserole dish or 9×13 pan.

Shake Parmesan all over the top and sprinkle the remaining 2/3 cup cheddar (or mixed) cheese to cover the top. Bake at 350 degrees for 35 minutes or until hot and bubbly. Serves 6-8.

DELICIOUS!

One Comment

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alaina72182 on 2.10.2010

I made this for dinner last night and it was really good. I left out the mushrooms because my husband can’t stand them, but otherwise changed nothing. Even my three year old liked it! Lots of comforting cream and cheese!

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