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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 16 servings |
||
| Calories 400 | ||
| Calories from Fat 210 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 36% | |
| Saturated Fat 9.2g | 46% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 756mg | 31% | |
| Potassium 315mg | 9% | |
| Total Carbohydrate 27.1g | 9% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.6g | ||
| Protein 19.9g | 39% | |
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Turkey Tetrazzini
By: RecipeNut
Nov 16, 2001
SERVES 16
Ingredients
- 2 lbs chicken or turkey, cooked
- 1 lb spaghetti, cooked
- 1 cup celery, diced
- 2 medium onions, diced
- 2 bell peppers, diced
- 1/2-1 cup margarine
- 1 lb sharp cheddar cheese
- 1 can sliced mushroom (, 7 oz.)
- 2 cans cream of mushroom soup
- 2 cans chicken broth
Directions
1
Saute onions, celery, and peppers in margarine.2
Combine all ingredients in large bowl.3
Bake at 350 F.4
until bubbly (approximately 45 minutes).5
Serve with Parmesan cheese.6
Fills 2 (9x13 inch) casserole pans.7
Can be halved.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: QG
On Jan 3, 2008
Very nice. I used baby portabellos and velveeta cheese. Also some turkey stock I had on hand rather than broth. Next time, I might use red bell pepper just for a color contrast.
From: ElenaL
On Dec 27, 2002
I made this the day after Christmas. Let me tell you after spending two days in the kitchen preparing for Christmas it was great to get in and out of the kitchen in 30 minutes. Used my leftover turkey with egg noodles instead of spaghetti and whipping cream instead of the condensed soup, (i didn't have these items so I substituted). My husband LOVED it. It was so tasty. I will definately add this this to my regular menu.
From: deb k
On Nov 18, 2002
I loved this (and so did everyone else who ate it) I substituted the turkey stock I made the day earlier for the broth and added three different types of shredded cheeses. Also added tarragon and garlic (since those are my favorite with poultry) and added about a pound of broccoli (cooked al dente) It was absolutely perfect for a one dish meal with warm bread.
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