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Turkey Tetrazzini

Source of Recipe


Probably some cooking article my mother read a long time ago






List of Ingredients



• 4-6 cups leftover roast turkey, cut into bite-sized cubes
  
• 1 can cream of mushroom soup
  
• 1 can cream of chicken soup
  
• 2 cups home made chicken broth
  
• 8 oz fresh button mushrooms*
  
• 1 large onion, diced
  
• 1/4 cup butter
  
• 3 Tbl brandy (optional)
  
• 1 large jar pimentos, drained
  
• 12 oz uncooked spaghetti
  
• 2 cups shredded Cheddar/Monterey Jack cheese mixture
  
• 1 cup grated Parmesan**
  
• Paprika (optional)
  
• * You can use canned mushrooms but fresh are better
  
• **This is much better if you stay away from the dreaded green can
  






Instructions



1. Break spaghetti into half. Cook in a large pot of boiling, salted water. Drain.
   
   
2. Clean mushrooms and slice. Melt butter in a large skillet and saute mushrooms and onion until onion is tender. Pour brandy over mushroom, onion mixture and flame. Please be very careful when you do this.
   
   
3. Mix all ingredients together in a crock.
   
   
4. Butter one of those smaller oval, blue enamel roasters and pour mixture into the pan. Sprinkle paprika over the top of the casserole.
   
   
5. Heat oven to 350 degrees. Put a cookie sheet on the oven rack and place roaster of tetrazzini onto the cookie sheet. (This saves getting out the Easy-Off later on)
   
   
6. Bake 30-45 minutes or until mixture is cooked through and is hot and bubbly around the edges.
   
   






Final Comments


Serves a whole crowd of people unless you've invited nephew, Billy, over for supper.