Turkey Tetrazzini
- 2 Tbsp margarine
- 1 cup celery, sliced
- 1/2 cup onion, chopped
- 1/4 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 1/4 cup dry sherry
- 3/4 cup mayonnaise
- 1 package (8 oz) spaghetti, cooked & drained
- 2 cups cooked turkey or chicken, cubed
- 1 jar (6 oz) mushrooms, sliced & drained
- 1/3 cup Parmesan cheese, grated
In a 6-quart dutch oven, melt the margarine over medium heat. Add the sliced celery and chopped onion. Cook for about 4 minutes or until tender-crisp.
Slowly stir in the salt, flour and pepper until well blended. Gradually stir in the milk and sherry. Cook and stir until the mixture boils. Remove from the heat.
Slowly stir in the mayonnaise, cooked spaghetti, cubed turkey or chicken and sliced mushrooms. Spoon the mixture into a 3-quart casserole.
Bake, covered, at 350°F for 15 minutes (be patient, you rascal). Remove from the oven. Sprinkle with cheese. Bake, uncovered, for approximately ten minutes or until hot.
Makes 6-8 servings.
Slowly stir in the salt, flour and pepper until well blended. Gradually stir in the milk and sherry. Cook and stir until the mixture boils. Remove from the heat.
Slowly stir in the mayonnaise, cooked spaghetti, cubed turkey or chicken and sliced mushrooms. Spoon the mixture into a 3-quart casserole.
Bake, covered, at 350°F for 15 minutes (be patient, you rascal). Remove from the oven. Sprinkle with cheese. Bake, uncovered, for approximately ten minutes or until hot.
Makes 6-8 servings.
Submitted by May 11, 2010
15 min
30 min
45 min