Turkey Tetrazzini (Emily Carlson)
3 to 4 cups of cooked turkey or chicken (whatever you like)
salt and pepper
8 ounces of thin spaghetti noodles, cooked and drained
6 tbsp butter
2 cartons of mushrooms
1/4 cup sherry
Cup or two of peas
Cup of two of parmesan cheese
3/4 of cup of skim milk
3/4 of cup of sour cream
buttered bread crumbs
Preheat oven to 350 degrees.
Cook spaghetti or noodles according to package directions.
Brown turkey with onion powder, pepper and salt in oil. (About 4 minutes)
Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden in Sherry and onion powder. Set aside.
Mix peas, cheese, and parmesan, can of cream of chicken, 3/4 cup of milk, and 3/4 cup of sour cream in a bowl. Once mixed, add turkey and mushrooms. Then add noodles. Mix all together.
Place noodle mix in a buttered baking dish (13x 9 pan). Top with bread crumbs.
Bake at 350 degrees, until hot and bubbly.
The tetrazzini serves 8.