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TURKEY TETRAZZINI ANGELICA

Source of Recipe

ON MY OWN--TRIAL & ERROR!! FOR MY CAITLIN


Recipe Introduction

THIS IS A LITTLE ON THE "RICH SIDE" AS MOST OF MY DISHES ARE. IT IS EASY TO PREPARE (DON'T LET THE LIST OF INGREDIENTS FOOL YOU-MOST ARE ON HAND) BEST OF ALL...KIDS LOVE IT- MY PICKY DAUGHTER CAITLIN LOVES IT!!!! THIS FREEZES WELL. USE FRESH COOKED TURKEY ONLY, NOT PROCESSED.

List of Ingredients

3 CUPS CHOPPED COOKED TURKEY
2 TBL BUTTER
3/4 CUP CHOPPED ONION
1/2 CUP CHOPPED CELERY
1 TSP SALT
1/2 TSP PEPPER
1 TSP POULTRY SEASONING
1/2 TSP SAGE
1 TSP "MORTON'S" NATURE'S SEASONING BLEND
1/4 CUP FLOUR
1 CUP MILK
1 CUP "SWANSON'S" CHICKEN BROTH
1 CAN "CAMPBELL'S CREAM OF CELERY SOUP
1 CUP SOUR CREAM
1 4OZ PHILLY CREAM CHEESE (SOFTENED)
1 CUP GRATED PARMESAN CHEESE (DIVIDED)
1 JAR SLICED MUSHROOMS
1 16 OZ THIN SPAGHETTI OR FINE LINGUINE


Recipe

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS UNTIL ALMOST AL DENTE (DO NOT OVERCOOK- IT WILL COOK FURTHUR IN CASSEROLE.)
WHILE PASTA IS COOKING:

MELT BUTTER: ADD ALL SPICES, CELERY, AND ONION. SAUTE UNTIL TENDER. ADD MILK, CHICKEN BROTH, AND FLOUR: BLEND UNTIL SMOOTH. SIMMER FOR ABOUT 5 MINUTES, ADD MUSHROOMS, AND SIMMER 5 MINUTES MORE. ADD 3/4 CUP GRATED PARMESAN, CREAM CHEESE, AND SOUR CREAM. MIX SAUCE AND PASTA TOGETHER AND PLACE IN A LIGHTLY GREASED CASSEROLE DISH. SPRINKLE WITH REMAINING GRATED PARMESAN CHEESE. BAKE UNCOVERED AT 350 FOR ABOUT 45 MINUTES. CASSEROLE SHOULD BE BUBBLY AND SURFACE LIGHTLY BROWNED. ENJOY!!!!!!!!


***THIS IS GOOD USING LEFT-OVER COOKED CHICKEN TOO***