Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Turkey Tetrazzini




Source of Recipe


Steph's Recipe


List of Ingredients




1 package (7 ounces) spaghetti
2 cups turkey or chicken broth
2 cups half and half or milk
1/2 cup flour
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chicken bouillon granules
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese, divided
2 cups cooked, cubed turkey
3/4 cup frozen peas and carrots
1/4 cup sliced almonds



Recipe



1. Cook spaghetti as directed on package. Rinse with cold water and drain; set aside.

2. Preheat oven to 350º.

3. Mix broth, half and half, flour, butter, salt, pepper and chicken bouillon granules in a 3-quart saucepan. Heat to a boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in Parmesan cheese and 1/2 cup Cheddar cheese.

4. Stir in spaghetti, turkey, peas and carrots and almonds. Spread in an ungreased 2-quart casserole dish. Sprinkle with remaining Cheddar cheese.

5. Bake, uncovered, 25 to 30 minutes or until hot and bubbly. Yield: 4-6 servings.