Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions; drain. Melt bouillon in water, in large bowl. Add soup, celery salt and pepper. Add drained spaghetti. Stir in turkey, onion, pimento, and 1/2 cup cheese. Put in greased 8x8-inch baking pan. Top with remaining cheese. Bake at 350°F for 40 minutes.
Time 55m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese. , Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Time 55m Yield 8 to 12 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Sprinkle the flour all over, then stir to combine. Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. (Don’t worry if it seems a little lumpy at first. That will go away!) Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth. Pour the whole shebang into a large casserole dish and even out the surface. Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes. Serve it to hearty appetites!
Time 1h35m Yield 8 servings Number Of Ingredients 19 Steps:
Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside. Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine. Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.
Number Of Ingredients 14 Steps:
Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.
Time 1h10m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Cook and drain pasta. In large skillet, saute mushrooms in butter. Add the turkey, sour cream and soup. Cook just till heated and combined. Fold in noodles. Season with salt and pepper. Put in buttered casserole. Top with parsley if desired. Bake at 300 degrees for 40 minutes or until heated through.
Yield 4-6 servings Number Of Ingredients 11 Steps:
In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Time 1h Yield 12 servings. Number Of Ingredients 13 Steps:
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. , Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. , Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.
More about “easy turkey tetrazzini recipes”
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
