Turkey or Chicken Spaghetti Tetrazzini

wtorek, 11 lutego 2014

Turkey or Chicken Spaghetti Tetrazzini

Time: 1 hrs 5 mins

Ingredients

  • 2 medium onions, chopped
  • 2 cups fresh white button mushrooms, sliced (can use more)
  • 1 -2 tablespoon fresh minced garlic (or to taste)
  • 1/4 cup butter (can use less butter)
  • 1 (10 ounce) can cream of mushroom soup, undiluted
  • 2/3 cup half-and-half cream or 2/3 cup milk
  • 1 (16 ounce) jar alfredo sauce
  • 3 cups cooked turkey (can use more) or 3 cups cooked chicken (can use more)
  • 12 ounces spaghetti, cooked (use the thin spagetti for this)
  • 1 (10 ounce) package frozen peas, thawed
  • 1 1/2 cups swiss cheese, shredded
  • 1 1/4 cups parmesan cheese, divided
  • 2 1/2 cups garlic-flavored croutons, crushed
  • paprika

Directions

  • 1 Set oven to 375 degrees F.
  • 2 Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
  • 3 In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
  • 4 In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
  • 5 Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
  • 6 Transfer to the baking dishes or large casserole dish.
  • 7 In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
  • 8 Bake for about 30 minutes or until hot and bubbly.
  • 9 Delicious!

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