tetrazzini with your choice of meat
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.
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 3 tablespoons butter, unsalted
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 4 ounces mushrooms, sliced
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- 1 cup cheddar cheese, freshly shredded
- dash kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
- 2 tablespoons fresh parsley, chopped
- 4 ounces jar sliced pimentoes
- 2 tablespoons dry sherry
- 2 cups ham, turkey, shrimp or chicken, cooked, cubed
- 6 ounces fetuccine, inguine or angel hair pasta cooked al dente and thoughly drained
- 1/2 cup parmigiano-reggiano, grated
- 2 tablespoons panko bread crumbs
How To Make tetrazzini with your choice of meat
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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