Turkey Tetrazzini

From: Chattes

On Apr 4, 2009

Although I have nothing against cream of _____ soup, I picked this recipe because didn't have the canned soup as a base and I'm glad I did. I cut the recipe in half for the two of us but followed the directions as printed with the addition of a little garlic and black pepper. The only change I'll make the next time I make this is to use a little more evaporated milk to make it a bit creamier but that's a personal preference and doesn't reflect on the recipe at all.

From: Pam-I-Am

On Dec 8, 2008

This is an outstanding recipe for Turkey Tetrazzini! Don't let the white sauce scare you - it's a much better outcome than a "cream-of-soup" recipe. I used 1% milk instead of heavy cream as that's what I had and I didn't notice much difference. Don't leave out the wine either as it's yummy in the sauce! I used half the pasta (8 oz) as we like ours nice and saucy. Used an 8x8 casserole dish for the 3 of us and I still have enough for another meal for 3.

From: henway00

On Dec 1, 2008

Yummy! And like my memories from my mother's T-giving leftovers. I broke the spaghetti short for ease, and used a bit of garlic powder and black pepper to taste plus little portabellos and blanched green beans I had left over, too. I ground dry stuffing cubes as bread crumb topping, and added more nutmeg to the sauce. Gentle but classic, delicious flavors.

From: winkki

On Dec 1, 2004

This was a nice basic tetrazzini with a good balance of pasta and meat. We found it a bit bland and a bit dry as written, but both of those are easily remedied. I did use the evaporated milk instead of the cream; next time I may use the whole can (10-12 oz). Definitely one to keep in mind during the holidays, though! :o)