Make this fabulous classic tetrazzini using turkey leftovers from Thanksgiving or Christmas.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1 (16 ounce) package spaghetti
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced mushrooms
- 2 (16 ounce) jars four cheese Alfredo sauce
- 2-4 cups cooked cubed turkey
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- 2 tomatoes, chopped
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Cook spaghetti 2 minutes less than package time, until almost done but still firm in the center. Drain well and rinse under hot water; drain again.
Meanwhile, in large skillet heat butter over medium heat. Cook onion, garlic, and mushrooms until tender, about 4-6 minutes. Add turkey; cook and stir for 2 minutes. Add Alfredo sauce, milk, and mustard and stir; bring to a simmer. Stir in drained pasta, tomatoes, Swiss cheese, and half of the Parmesan cheese; stir gently until combined.
Pour mixture into 3 quart casserole dish. Top with remaining Parmesan cheese. Bake the tetrazzini, uncovered, for 40-50 minutes or until casserole is bubbling, cheese has melted and is golden brown around edges. Serves 6-8
