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We ate, we slept. We ate again, and slept even longer. But before we go on official turkey burnout, we have something yummy you can do with your leftovers. Make Turkey Tetrazzini!

Stash this recipe, courtesy of Cooking Professionally, for the weekend! It’s one of our favorite ways to use our leftover holiday turkey. Delicious and easy.

Ingredients


1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
1 cup peas
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded parmesan cheese
Minced fresh parsley

Directions

Cook spaghetti according to the directions on the package.

Drain and place in a greased baking dish.

Top with turkey; set aside.

In a large skillet, saute the mushrooms, peas, and onion in butter until tender.

Whisk in the soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir over medium heat until melted.

Pour over turkey.

Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Sprinkle with parsley and enjoy!