TURKEY TETRAZZINI
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1/2 cup celery, chopped
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1/2 cup green bell pepper, chopped
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1/2 cup onion, chopped
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1/4 cup (1/2 stick) butter
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2 cups cooked turkey or chicken, chopped or shredded
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1 (10-3/4 oz) can cream of chicken soup
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4 oz. mushrooms, sliced
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1 cup milk
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1 cup shredded cheddar cheese
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1 cup milk
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1 Tbsp. Worcestershire sauce
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1 tsp. salt
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1/4 tsp. pepper
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8 oz. cooked spaghetti
Preheat oven to 350 degrees. Saute celery, bell pepper and onions in butter. Add remaining ingredients, except spaghetti. Grease a 9×13-inch casserole baking dish with butter and spread spaghetti in bottom of pan. Spread turkey or chicken mixture over spaghetti. Cover and bake for 1 hour. Serves 8.We love this recipe for our turkey leftovers. My hubby’s a pasta fan, so pasta anyway is always a winner with him!