|
Turkey Tetrazzini
8
ounces dry spaghetti or linguine
One 12-ounce can evaporated milk
One 10.75-ounce can cream of mushroom
soup
One 7-ounce can sliced mushrooms,
not drained
One 10-ounce can chunk turkey,
not drained
optional:
1/4 cup dry white wine or Sherry |
One tablespoon onion
powder
1/4 teaspoon garlic powder
1/2 cup real freshly grated Parmesan
cheese, divided
One 8-ounce can silver label new peas,
drained (about 3/4 cup)
1/4 cup bread crumbs
Salt and pepper to taste |
Cook pasta according to package directions, drain.
Place pasta in a lightly greased or nonstick-coated 9x13-inch casserole
dish.
Preheat oven to 375°F. In a medium-sized saucepan,
combine milk, mushroom soup and mushrooms (with liquid) over medium
heat. When thoroughly blended, add turkey, wine if using, onion,
garlic and 1/4 cup Parmesan cheese. Stir until blended and cheese
has melted. Remove from heat and gently stir in peas. Pour mixture
over noodles in casserole dish, then gently toss to coat. Mix bread
crumbs with remaining 1/4 cup Parmesan cheese and sprinkle over
top.
Bake for about 30 minutes. Top should be crisp
and bubbling around the edges when done.
Serves 4-6
|