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Wednesday, November 26, 2008

Turkey Tetrazzini

This is a fabulous way to eat up some of your left over turkey that you'll have after Thanksgiving tomorrow. This is on the menu for Friday night's dinner, right before we trim our tree and usher in the Christmas season.

While I wouldn't call it a "Christmasy" dinner, I will say that I'm looking forward to using up the turkey on this one. And it contains a lot of ingredients you probably already have in your kitchen! I got this from Taste of Home.

YUM.

Turkey Tetrazzini

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.

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