Leftover Turkey Tetrazzini
Tetrazzini is an American dish which is served over spaghetti or other thin pasta. It's a great use for leftover turkey or roast chicken.
Ingredients
Serves: 8
- 340g spaghetti
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon salt
- 1 1/2 tablespoons butter
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1 (420g) tin condensed cream of mushroom soup
- 1 cup (250ml) chicken stock
- 1 teaspoon seasoning salt
- 3 cups grated cheese
- 4 cups cooked leftover turkey (or chicken), diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons diced red capsicum
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C.
- Heat a saucepan of water and add the oil and salt. Cook the spaghetti according to packet directions and drain.
- Melt butter in large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for two minutes. Add soup, stock, seasoning salt and 1 1/2 cups of the grated cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and turkey or chicken. Mix well. Transfer to 2 litre baking dish and cover with foil.
- Bake for 30 minutes or until hot and bubbly.
- Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and capsicum.
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Reviews and Ratings
Global Ratings:
(191)
Reviews in English (151)
An absolutely delicious way to use leftover turkey or chicken! I made the Slow Cooker Turkey Breast from this site (wonderful recipe!). After reading all of the reviews for this tetrazzini, this is what I did, and recommend: use any kind of pasta; increase butter amount to 3 tablespoons, increase onion to ½ cup, increase garlic to two cloves, use any comibination of cream soups--I used 1 can mushroom and 1 can chicken, add 1 soup can of milk, use any type of shredded cheese or shredded cheese blend. I actually put 2 cups of the cheese into the casserole. A deep-sided 13 X 9 baking dish worked perfectly (spray with non-stick coating first). Here is what I did for the topping: after baking the foil-covered dish for 30 minutes, I sprinkled the remaining 1 cup of cheese, a handful of grated Parmesan, and some crumbled buttery crackers over the top. The dish was returned to the oven uncovered for another 10 minutes. What a delight! - 29 Apr 2007 (Review from Allrecipes USA and Canada)
I'm glad I read the reviews first because I did take a few peoples advice before cooking.First off I changed the spagetti to 1 pkg egg noodles,3 Tbls. garlic, 2 Tbls.veg. oil,Monteray Jack instead of American cheese.(Where can you find shredded American cheese anyway?I couldn't).Then I added 1/2 pkg. of mushrooms to the garlic and onions sauteed and 1 1/2 cups of milk.The milk is the trick.It will keep it from drying out when reheating.Enjoy. - 31 Jan 2002 (Review from Allrecipes USA and Canada)
Dinner was super yummy. I exchanged the spaghetti with egg noodles and I sauteed onions, garlic, mushrooms, green pepper and pimentos (in a small amt of chicken broth) I cut out the butter and the oil. I also went from 3 cups of cheese down to one cup which was plenty. When I mixed the soup, broth etc-- I did add 1 cup of milk. We sprinkled the top lightly with parmesan cheese!! It was very creamy and delicious!! I will definitely make this again! Thanks so much for a great start!! - 19 Feb 2003 (Review from Allrecipes USA and Canada)