Turkey Tetrazzini

We're not overly fond of casseroles around here. To us, they smack of 1971, cream of mushroom soup and canned vegetables.

Though some might call this a casserole, we refuse to acknowledge it as such. We call it yummy. It's a great way to use leftover turkey or can be made with chicken as well.

Here's what you need and how you do it

8 ounces spaghetti, cooked & drained

1/4 cup butter or margarine

1/2 cup flour

3 cups chicken broth

1/2 cup white wine (or milk)

1 small onion

1 teaspoon garlic (optional)

1-1/2 cups crimini mushrooms (optional)

2 cups shredded turkey or chicken

1/2 cup breadcrumbs

1/4 teaspoon salt (or to taste)

Pepper, to taste

Sprinkle of sage

Preheat oven to 350.

Melt butter or margarine. Blend flour in gradually. Stir in broth. Add wine or milk and stir over medium-low heat until mixture thickens.

In separate pan, saute onion, garlic and mushrooms (if you use them). Add salt, pepper and sage.

Add shredded meat into butter/flour mixture. Then add mushroom combo and spaghetti. Pour into 9x13 baking dish and scatter breadcrumbs over the top.

Bake for 30 minutes.

Comments

[Michele]

We're not big on casseroles either but I think this one would fly. I'll give it a try. I need to use up all that leftover turkey.

Loved the cranberry crumble!

[kcinnova]

We've already finished up the leftover turkey in the fridge. I've got a couple ziploc bags hiding in the freezer, and I think this recipe qualifies for supper sometime later this week! Thanks! :)