Turkey Tetrazzini
1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 cup chopped onion
1/2 tsp. minced garlic
2 Tbs. olive oil
3 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 tsp. pepper
2 cups grated Parmesan cheese, divided
1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 cup chopped onion
1/2 tsp. minced garlic
2 Tbs. olive oil
3 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted
3 cups cubed cooked turkey
1 cup chicken broth
1/3 cup sherry or additional chicken broth
1 tsp. pepper
2 cups grated Parmesan cheese, divided
Cook spaghetti according to package directions
Meanwhile, in a Dutch oven, saute the mushrooms, onions and garlic in oil until tender. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup of cheese. Drain spaghetti; stir into turkey mixture.
Transfer to two greased 8 in square baking dishes or one 9×13. Sprinkle with remaining cheese. Cover and freeze one casserole up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-40 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly:
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