Turkey Tetrazzini
By
Rebecca Stosser
@heartandsoul87
1
This recipe has grown from the time my Mom gave it to me (I believe it was originally from Lipton or Campbell's.) I have tweaked it and also have the mushroom haters (daughter-in-law & one grandson) who I have to work around. It is a phenomenal way to use left over turkey and it freezes perfectly!!
Ingredients
- 1 pkg
- lipton chicken & noodle soup mix
- 1 1/2 c
- boiling chicken broth
- 6 Tbsp
- butter or margarine
- 1
- medium onion, finely chopped
- 2 Tbsp
- jar garlic (more/less to your taste) or use fresh to your liking
- 2 pkg
- 6 oz portabella mushrooms cut up
- 1/4 c
- flour
- 1/2 tsp
- seasoned salt
- 1/4 tsp
- pepper
- 1 c
- light cream or milk
- 1 can(s)
- campbell's select gold label creamy portabella soup or reg. or celery or chicken
- 1 pkg
- 8oz=1/2 lb cooked pasta; i use angel hair but use what you want
- 1 c
- diced turkey or chicken
- 2 Tbsp
- parsley
- 1 c
- panko bread crumbs
- 1 1/2 c
- fresh grated parmigiano-reggiano cheese
How to Make Turkey Tetrazzini
- 1STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.
- 2MEANWHILE IN A SAUCEPAN, MELT 4 TBS (1.4 CUP) BUTTER AND SAUTE ONION, GARLIC, AND MUSHROOMS. GRADUALLY ADD FOUR, SALT, AND PEPPER AND BLEND TO FORM A PASTE.
POUR IN LIGHT CREAM, STIRRING CONSTANTLY UNTIL THICKENED. ADD COOKED CHICKEN SOUP, PORTABELLA SOUP, PASTA, TURKEY, AND PARSLEY. (YOU CAN ADD MORE BROTH OR SOUP IF TOO THICK) TURN INTO A GREASED 2-QUART CASSEROLE. - 3MELT REMAINING 2 TBS BUTTER AND TOSS WITH BREAD CRUMBS AND GRATED CHEESE. SPRINKLE OVER TOP OF CASSEROLE. BAKE IN A MODERATE OVEN, 350 DEGREE FOR 20 MIN. OR UNTIL TOPPING IS LIGHTLY BROWNED.
- 4I DOUBLE THE RECIPE FOR FREEZING. ALSO FEEL FREE TO ADAPT AS YOU LIKE. THERE ARE SO MANY WAYS TO CHANGE IT UP TO YOUR LIKING!!
