Turkey Tetrazzini

Title: Turkey Tetrazzini

From: CityMama


2 tbsp. butter
7 cups chicken broth
1 green bell pepper
1 large yellow onion, finely chopped
salt and freshly ground pepper (I didn’t add any additional salt as the broth, ketchup, and turkey were salty enough)
1 lb. dried spaghetti
1 lb. skinless, boneless roasted turkey, torn into large chunks (about 3 cups)
2 cups frozen peas, thawed (I added them frozen)
1 cup ketchup
1 7-oz. can mushrooms, drained
1/4 cup finely chopped drained pimentos
3 cups (about 1/2 pound) grated cheddar cheese (I used a mixture of grated mozzarella and grated sharp cheddar.)

Preheat oven to 350º. Butter and 11″ x 13″ casserole dish with 1 tbsp. of the butter. Combine broth, peppers, onions, garlic, and salt and pepper to taste in a large pot and bring to a boil. Add spaghetti broken in pieces, reduce heat to medium, and boil gently, stirring often until spaghetti is al dente, about 12-14 minutes. (Or two minutes less than directions on box indicate.) Remove from heat, add remaining butter, turkey, peas, ketchup, mushrooms, pimentos, and salt and pepper to taste and fold together. Transfer spaghetti mixture to buttered dish and cover with grated cheese. Bake until golden and bubbly, about 30 minutes. Set casserole aside to let cool slightly, then serve.

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Filed under baked, casserole, citymama, dinner, meat, noodles, pasta, poultry, turkey

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