Turkey or Chicken Spaghetti Tetrazzini Recipe
This is a great way to use up leftover turkey or chicken, you can freeze one casserole and just thaw in the refrigerator overnight.
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Cooking tools:
- Oven
- Baking dish
- Skillet
- Mixing bowl
- Measuring cup
- Spoon
- Stove
- Can opener
- Colander
- Grater
- Cutting board
- Chef's knife
- Saucepan
- Spatula
- Zip-top bag
- Rolling pin
- Aluminum foil
Ingredients
- 2 medium onions, chopped
- 2 cups fresh white button mushrooms, sliced (can use more)
- 1 -2 tablespoons fresh minced garlic (or to taste)
- 1/4 cup butter (can use less butter)
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 2/3 cup half-and-half cream or 2/3 cup milk
- 1 (16 ounce) jar alfredo sauce
- 3 cups cooked turkey (can use more) or 3 cups cooked chicken (can use more)
- 12 ounces spaghetti, cooked (use the thin spagetti for this)
- 1 (10 ounce) package frozen peas, thawed
- 1 1/2 cups swiss cheese, shredded
- 1 1/4 cups parmesan cheese, divided
- 2 1/2 cups garlic-flavored croutons, crushed
- paprika
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