Turkey Tetrazzini ~ Easy

With school volleyball season just starting up and two kids involved on separate teams there is a lot of driving involved around the supper hour.  It’s casserole and slowcooker cooking for the next few months!  Just after lunch I threw together this casserole and made it gluten free.  (Recipe will have both instructions).  It’s a good way to use up pasta that is lying around.  I put in a mixture of spagettii and macaroni as I only had small amounts of both.  The recipe calls for canned cream of mushroom soup.  If you need a gluten free brand the SuperStore in western Canada carries it as their yellow noname brand – make sure  you always read the ingredients.  If you cannot locate gluten free cream of mushroom soup, either make homemade or make a cream sauce and add some sauted diced mushrooms to it.

Turkey Tetrazzini
2 cups spaghetti, broken into 2″ pieces (use rice noodles if you need gluten free)
2 chicken bouillon cubes (for gluten free I omit this and instead of boiling water I use chicken stock from a carton – as usual read the label)
3/4 cup boiling water
1/4 teaspoon celery salt (if you don’t have substitute diced celery, or dried celery leaves)
1/4 teaspoon pepper
1 1/2 cups diced cooked turkey (or chicken)
1 cup frozen or canned peas, or peas and carrot mixture – optional
1 cup diced onion
1 1/2 cups shredded cheddar cheese, divided.
Cook spaghetti according to package directions; drain.
Melt bouillon in boing water, in large bowl. (omit if using chicken stock)
Wisk in soup, celery salt and pepper.
Stir in drained spaghetti, turkey, onion and 1/2 cup shredded cheese and peas (if using)
Put in greased 8 x 8″ baking dish
Top with remaining shredded cheddar cheese

Bake at 350 F for 40 – 60 minutes.

Comments:  We ate this for supper tonight and the kids said it was a keeper.

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