*image via Ree Drummond at thepioneerwoman.com
What do you do with your thanksgiving leftovers? Try to eat it all in the days following the holiday only to get sick of it? The best way to use your leftovers is to repurpose them in a way that everyone will enjoy AND if you double or triple it, you can freeze and enjoy a month from now too. Without further ado, I give you turkey tetrazzini. Actually, this one is courtesy of my lovely Mom, Berta, whom you all know and love. I’m sorry I do not have a personal photo of this, I wanted to get it on the blog in time for Thanksgiving. I will make a mental note to capture it next time I make it!
1 16 oz jar of alfredo sauce
1 can cream of mushroom soup
2/3 cup milk
3 1/2 cups chopped chicken or turkey
12 oz. thin spaghetti cooked
10 oz. frozen peas thawed
8 oz. sliced fresh mushrooms
1 1/2 cups baby swiss cheese – shredded
1 cup shredded parmesan cheese – divided
1/2 cup garlic onion seasoned croutons
1/4 teaspoon paprika
Mix soup, milk, and alfredo sauce
Stir in chicken, peas, spaghetti, mushroom, swiss cheese and 1/2 parmesan
Pour into a greased 13 x 9 casserole dish
Mix croutons, paprika, and 1/2 parmesan together
Sprinkle onto casserole
Bake at 375 degrees covered for 30 minutes and then uncovered for 15 minutes
I have tripled this recipe multiple times. It freezes well and is very comforting. I hope you all enjoy!
1 16 oz jar of alfredo sauce
1 can cream of mushroom soup
2/3 cup milk
3 1/2 cups chopped chicken or turkey
12 oz. thin spaghetti cooked
10 oz. frozen peas thawed
8 oz. sliced fresh mushrooms
1 1/2 cups baby swiss cheese – shredded
1 cup shredded parmesan cheese – divided
1/2 cup garlic onion seasoned croutons
1/4 teaspoon paprika
Mom to four wonderful little people. While they sleep, I cook.
This was so good! I used all our leftover thanksgiving turkey for it and it made a ton!
Oh good I’m so glad you enjoyed!