This recipe is one nice way to turn turkey into something new and delicious for everyone to enjoy. Plus, I hate wasting food so when thee are a ton of Thanksgiving dinner leftovers I like to use them up. The leftover turkey is perfect for this casserole. My husband and kids really enjoy this dish and look forward to me making it every year on Black Friday. It is definitely a delicious treat made from holiday leftovers.
Our friends from Culinary Musings have this to say about the recipe:
What I especially like about this recipe is that you probably already have all the ingredients. The vegetables add color and nutrition. Even my hard-to-please teenage daughter loves it. Without further ado, here is my mom’s Easy Turkey Tetrazzini Recipe!
I failed at the first, but you’re wrong on the second—I wanted four!
Ingredients
12 oz. spaghetti, boil until soft
1 can sliced mushrooms
½ red sweet pepper, sliced
¼ cup red onion
½ pkg. frozen peas and carrots
1 small can black olives, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
¾ tsp. pepper
1 lb. turkey in chunks
1 c. milk
1 cup Cheddar Cheese (for topping)
Instructions
Microwave (or saute) onions and pepper to soften. Don’t overcook. Heat frozen peas and carrots in microwave for 2 minutes or until warm.
Place remainder of ingredients (fewer cheddar cheeses) in a large casserole dish. Mix well. Sprinkle cheese on top.
Cook at 350 for 30 minutes. Enjoy.
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Quick Tip: If you don’t have roasted turkey at home, just buy a 1-pound chunk in the deli and cut it up yourself.
Thanks again to Culinary Musings for this amazing recipe.
