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Turkey Tetrazzini Recipe
A real "turkey" of a homemade treat! This is fabulous!
1 package (7 ounces) spaghetti
2 cups turkey or chicken broth
2 cups half and half or milk
1/2 cup flour
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chicken bouillon granules
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese, divided
2 cups cooked, cubed turkey
3/4 cup frozen peas and carrots
1/4 cup sliced almonds
1. Cook spaghetti as directed on package. Rinse with cold water and drain; set aside.
2. Preheat oven to 350°F. (I like to preheat to 375°F, then turn down to 350°F when I put the dish in).
3. Mix broth, half and half, flour, butter, salt, pepper and chicken bouillon granules in a 3-quart saucepan. Heat to a boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in Parmesan cheese and 1/2 cup Cheddar cheese.
4. Stir in spaghetti, turkey, peas and carrots and almonds. Spread in an ungreased 2-quart casserole dish. Sprinkle with remaining Cheddar cheese.
5. Bake, uncovered, 25 to 30 minutes or until hot and bubbly. Yield: 4-6 servings.
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