Turkey Tetrazzini

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DELICIOUS

Description

An award winning recipe from the files of Jennie-O Turkey Store by Elizabeth Brown, Cafeteria Manager, Georgetown Independent School District

Ingredients

1-1/2 Pounds: Dry Spaghetti
1 Tablespoon: Vegetable Oil
2 Teaspoons: Salt, DIVIDED
3 Tablespoons: Margarine
1 Cup: Chopped Onion
6: Celery Stalks, Diced Medium
2 Large: Bell Peppers, Seeded And Diced Medium
1 (42-Ounce): Can Cream Of Mushroom Soup
2 Cups: TURKEY BROTH Or Low-Sodium Chicken Broth
2 Teaspoons: Garlic Powder
6 Cups: Shredded American Cheese, DIVIDED
8 Cups: COOKED Or PULLED TURKEY BREAST OR THIGH, Chunked
As Needed: Nonstick Cooking Spray

Directions

1
Preheat the oven to 350 degrees F.
2
Cook the spaghetti according to package directions, adding vegetable oil and 1 teaspoon salt to the cooking water.
3
Drain and hold for assembly.
4
In a large fry pan, melt margarine. Add the onion, celery and bell pepper and sauté until the vegetables are tender.
5
Add mushroom soup, poultry broth, garlic powder, remaining 1 teaspoon salt and 3 cups cheese. Cook until the cheese is melted and the sauce is smooth.
6
Combine the cooked/pulled turkey and cheese sauce with the cooked and drained spaghetti. Mix thoroughly.
7
Spray a full size 2-1/2-inch steam table pan with nonstick cooking spray. Pour combined turkey mixture into pan.
8
Cover and bake in preheated oven for 30 minutes or until the internal mixture reaches 165 degrees F in the center of the casserole.
9
Sprinkle with remaining 3 cups cheese and continue to bake another 5 minutes or until cheese melts.
10
Allow to stand for 5 minutes before serving. Portion into 1/2 cup portions.