tetrazzini with your choice of meat
(2 ratings)
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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(2 ratings)
yield
4 -6
Ingredients For tetrazzini with your choice of meat
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3 Tbspbutter, unsalted
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1/2 conion, chopped
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1/2 cgreen bell pepper, chopped
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4 ozmushrooms, sliced
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1/4 call purpose flour
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1 cchicken stock
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1 cwhole milk
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1 ccheddar cheese, freshly shredded
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dashkosher salt
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1/2 tspfreshly ground black pepper
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1/2 tsphot sauce
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2 Tbspfresh parsley, chopped
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4 ozjar sliced pimentoes
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2 Tbspdry sherry
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2 cham, turkey, shrimp or chicken, cooked, cubed
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6 ozfetuccine, inguine or angel hair pasta cooked al dente and thoughly drained
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1/2 cparmigiano-reggiano, grated
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2 Tbsppanko bread crumbs
How To Make tetrazzini with your choice of meat
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1Preheat 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.
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2Stir 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.
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3Top with grated cheese and sprinkle with panko bread crumbs. Bake for 25 minutes or until mixture is bubbling and top is golden.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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