Turkey Tetrazinni Recipe

November 28, 2:30 PMDC Metro Area Parenting ExaminerMichelle Flannigan

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Our Thanksgiving turkey flew in with a label: "Feeds six to eight." There were five of us. We had turkey for lunch, turkey sandwiches for dinner, and cold turkey cuts for breakfast. We still have a lot left over. What now?  

Tonight, we'll have turkey tetrazinni. Here's the recipe. Your kids will love it.

Ingredients:

8 oz. spaghetti, broken and then cooked

2 stalks celery, chopped

1/2 onion, chopped

4 T butter

1/2 t. celery salt

1/4 t. pepper

1/4 c. water

1 can cream of chicken soup (or any other cream soup)

1 tall can of evaporated milk

3 c. cooked turkey, chopped

1/2 c. shredded cheddar cheese

1/4 c. grated parmesan cheese

Cook the celery and onions in butter until tender. Then add celery salt, pepper, water, cream of chicken soup, and evaporated milk. Cook until boiling, then remove from heat.

In a 9" x 13" pan, layer the spaghetti, turkey, sauce, and cheese. Bake 45 minutes at 350 degrees. Do not cover.