Freezer Friendly Turkey Tetrazzini
Turkey Tetrazzini from Gooseberry Patch's Best Ever Casseroles
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings
- 8 oz pkg thin spaghetti
- 2 cubes of chicken bouillon
- 2-3 T dried minced onion
- 2 cans 10 3/4 oz each cream of mushroom soup
- 8 oz container of sour cream
- 1/2 c milk
- salt and pepper to taste
- 2 c turkey cooked and cubed
- 8 oz can of sliced mushrooms drained
- 8 oz pkg shredded cheddar cheese
Preheat your oven to 350.
If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
Add pasta and cook according to package.
Run a knife through your cooked turkey cutting it into cubes.
Drain pasta and add two cans of cream of mushroom soup.
Add your sour cream, milk, mushrooms, salt, pepper and turkey.
Stir everything together until well coated.
Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
Bake for 30-40 minutes, until the cheese is hot and bubbly.