Tetrazzini with your choice of Meat

Marsha Gardner

By
@mrdick1950

Leftover or planned over meat is used in this great casserole. I like it in every form, ham, turkey, chicken, shrimp whatever you like. With a salad and garlic toast you have a complete meal.


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Ingredients

3 Tbsp
butter, unsalted
1/2 c
onion, chopped
1/2 c
green bell pepper, chopped
4 oz
mushrooms, sliced
1/4 c
all purpose flour
1 c
chicken stock
1 c
whole milk
1 c
cheddar cheese, freshly shredded
dash(es)
kosher salt
1/2 tsp
freshly ground black pepper
1/2 tsp
hot sauce
2 Tbsp
fresh parsley, chopped
4 oz
jar sliced pimentoes
2 Tbsp
dry sherry
2 c
ham, turkey, shrimp or chicken, cooked, cubed
6 oz
fetuccine, inguine or angel hair pasta cooked al dente and thoughly drained
1/2 c
parmigiano-reggiano, grated
2 Tbsp
panko bread crumbs

Directions Step-By-Step

1
Preheat oven to 375-degrees.

Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and bell pepper; sauté until mushrooms have given up all their liquid and are softened.
2
Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly.

Add shredded cheddar along with salt, pepper, hot sauce, parsley, pimento and sherry. Stir in cooked meat or shrimp and cooked spaghetti. Transfer to prepared casserole dish.
3
Top with grated cheese and sprinkle with panko bread crumbs.

Bake for 25 minutes or until mixture is bubbling and top is golden.

About this Recipe

Course/Dish: Fish, Beef, Turkey, Pasta, Pork
Regional Style: Italian