Ingredients
- 1/2 pound spaghetti, dry
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 pound mushrooms, sliced
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 stick butter (1/2 cup)
- 3 tablespoons flour
- 4 ounces heavy cream (1/2 cup)
- 24 ounces turkey, cooked, chopped (3 cups)
- 4 ounces parmesan cheese, grated (1/2 cup )
How to Make
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Step 1: Preheat the oven to 450 degrees F .
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Step 2: Lightly grease and pam spray a large baking dish. Boil the spaghetti in half water and half broth for about 10 minutes, or until barely tender.
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Step 3: Drain, reserving the broth.
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Step 4: Melt half the butter in a large pan.
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Step 5: Add the mushrooms and garlic seasoning lightly and cook until tender.
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Step 6: Transfer the mushroom mixture out of the pan and set aside.
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Step 7: Add the remaining butter to the same pan and stir in the flour, season to taste. Cook but don't brown.
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Step 8: Stir in cream and 2 1/2 cups of the reserved broth. Cook, whisking regularly, until smooth and thickened.
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Step 9: Remove from heat.
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Step 10: Spread half the spaghetti over the baking dish. Cover with half the mushrooms and half the turkey.
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Step 11: Pour over half the sauce and sprinkle with half the Parmesan cheese.
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Step 12: Repeat, ending with cream sauce on top.
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Step 13: Sprinkle with remaining Parmesan cheese.
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Step 14: Bake 15 minutes until tetrazzini is bubbly and very lightly browned.
We hope you enjoy this recipe!
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