I must admit, I am a sucker for pasta coated in creamy goodness especially if mushrooms are involved. I just can’t resist it. Today, this Turkey Tetrazzini is one of those recipes that called my name. Come on Laura, come make this deliciously creamy pasta dish! So I answered the call and am so glad I did.
It is the new year and people are wanting healthy goodness, but we are all still entitled to an occasional splurge of pure comfort. This is it! On those days you get a hankering for some down right creamy nourishment, make this dish. If you don’t have turkey then go for chicken. Those rotisserie ones from the store would be magnificent.
Real Mom Kitchen
- 8 oz uncooked linguini break in half
- 3 Tbsp butter divided
- 1 cup sliced mushrooms
- 1 diced onion
- salt and pepper to taste
- 1 10 3/4 oz can cream of mushroom soup
- 1 cup milk
- ½ tsp poultry seasoning
- 1 cup shredded sharp cheddar cheese
- 2 cups of diced cooked turkey or chicken will do
- 1 cup shredded mozzarella cheese
- green onion optional for garnish
- 1 Tbsp shredded Parmesan cheese
- Preheat oven to 350 degrees.
- Cook spaghetti according to pkg. then toss with 1 Tbsp of the butter.
- Spray a 7 x 11 baking dish with non-stick cooking spray and add cooked pasta to the dish.
- In a skillet, melt the remaining 2 Tbsp of butter and add mushrooms and onion. Season with some salt and pepper to taste and cook until tender and onions are translucent.
- Add in the can of mushroom soup along with the milk, poultry seasoning, and cheddar cheese. Cook until well combine and cheese is melted.
- Place turkey on top of pasta in dish and then pour the sauce over pasta and turkey.
- Sprinkle with remaining cheese and bake uncovered at 350 for 30 minutes. Top with green onion if desired and serve. Serves 6.
Recipe adapted from Jamie Cooks It Up.