A creamy and cheesy turkey tetrazzini with spaghetti and mushrooms.
45 minutes, 4 Servings
| 7 oz | thin spaghetti |
| 2 cups | cubed cooked turkey |
| 1 cup | sliced fresh mushrooms |
| 1 small | chopped onion |
| 3 Tbsp | butter or margarine |
| 10¾ oz | condensed cream of mushroom soup |
| 1 cup | milk |
| ½ tsp | poultry seasoning |
| ⅛ tsp | ground mustard |
| 4 oz | shredded cheddar cheese |
| 4 oz | shredded mozzarella cheese |
| 1 Tbsp | shredded Parmesan cheese |
| to taste | minced fresh parsley |
| 1. Cook spaghetti according to package directions. |
| 2. Drain spaghetti and place it in a greased 11-in. x 7-in. x 2-in. baking dish. |
| 3. Top spaghetti with turkey; set aside. |
| 4. In a skillet, sauté mushrooms (1 cup) and onion (1 small) in butter (3 Tbsp) until tender. |
| 5. Whisk in soup (10¾ oz), milk (1 cup), poultry seasoning (½ tsp), and mustard (⅛ tsp) until blended. |
| 6. Stir in cheddar cheese (4 oz); cook and stir over medium heat until cheese is melted. |
| 7. Pour cheese mixture over turkey. © FirstPageRecipes.com |
| 8. Sprinkle with mozzarella cheese (4 oz) and Parmesan cheese (1 Tbsp); the dish will be full. |
| 9. Bake, uncovered, at 350°F for 25-30 minutes or until heated through and cheese is melted. |
| 10. Sprinkle with parsley. |
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