tetrazzini with your choice of meat

★★★★★ 2 Reviews
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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.

★★★★★ 2 Reviews
serves 4-6

Ingredients For tetrazzini with your choice of meat

  • 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
    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

How To Make tetrazzini with your choice of meat

  • 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.

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