Turkey Tetrazzini Deluxe
Recipes Holidays Main Dish Pasta Quick and Easy Seasonal cooking
Description
Use that left-over turkey from the holidays in this yummy casserole. You will love it because it is full of turkey, cheeses, cream of mushroom, peas, onion and green bell pepper.
Ingredients
16 oz. linguine pasta
1/2 c. butter
4 sticks butter
3 c. sliced fresh mushrooms, wiped clean
1 c. minced onion
1 c. minced green bell pepper
2 (10.75 oz.) cans condensed cream of mushroom soup
2 c. chicken broth or stock
2 c. shredded sharp Cheddar cheese
10 oz. package frozen green peas
1/2 c. cooking sherry
1 t. Worcestershire sauce
1 t. salt
1/4 t. freshly ground black pepper
4 c. chopped left-over turkey or chicken
1 c. grated Parmesan cheese
paprika, to taste
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta; cook 8 - 10 minutes or until al dente; drain; set aside.
Preheat oven to 375 degrees. Lightly spray an 11 x 14 inch baking dish with non-stick cooking spray.
Melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper; saute until tender. Stir in cream of mushroom soup and chicken broth/stock; cook, stirring, until heated through. Stir in cooked pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and turkey. Mix well; transfer mixture tothe prepared baking dish. Sprinkle with Parmesan cheese and paprika.
Bake 25 - 35 minutes, or until heated through.