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  Thin spaghetti 8 Ounce (1 Package)
  Onion 1 Small, chopped
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Instant chicken broth/1 chicken bouillon cube 1 Teaspoon (1 Envelope)
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Evaporated milk 16 Ounce (1 Tall Can)
  Canned sliced mushrooms 4 Ounce (1 Can)
  Pimientos 2 , diced
  Diced cooked turkey 3 Cup (48 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

1. Cook spaghetti, drain; place in buttered, 8-cup, shallow baking dish.
2. While spaghetti cooks, saute onion in butter or margarine until soft in a large saucepan. Blend in the flour, instant chicken broth or bouillon cube, salt, dry mustard; pepper; cook, stirring constantly, until mixture bubbles. Slowly stir in evaporated milk, then the liquid from the mushrooms plus enough water to make 1 1/2 cups. Cook and stir until sauce thickens and bubbles 3 minutes; stir in mushrooms and pimientos.
3. Mix 2 cups sauce with drained spaghetti in baking dish, making a well in center to hold the turkey mixture.
4. Combine turkey with remaining sauce; spoon into dish with spaghetti; sprinkle cheeses on top.
5. Bake in hot oven (425°) 20 minutes, or until bubbly and golden

Recipe Summary

Main Dish
Cook Time: 
30 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3104 Calories from Fat 1102

% Daily Value*

Total Fat 124 g191.3%

Saturated Fat 70.3 g351.5%

Trans Fat 0 g

Cholesterol 626 mg208.7%

Sodium 4678 mg194.9%

Total Carbohydrates 262 g87.5%

Dietary Fiber 13.7 g55%

Sugars 63.7 g

Protein 224 g448.2%

Vitamin A 142.6% Vitamin C 216.4%

Calcium 240.1% Iron 28.5%

*Based on a 2000 Calorie diet

Turkey Tetrazzini Recipe