Turkey Tetrazzini Bake

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Makes: 4 servings
Cook: 30 minutes
  •  1⁄2  pound spaghetti, broken in half

  •  2  tablespoons butter 

  •  1  package (8-ounce) sliced mushrooms 

  •  2  teaspoons bottled garlic blend, Gourmet Garden® 

  •  1  can (10.5-ounce) white sauce

  •  1⁄4  cup half-and-half 

  •  2  tablespoons sherry 

  •  1  cup shredded Swiss cheese, Sargento®

  •  2  cups cubed cooked turkey

  •  1⁄2  cup shaved Parmesan cheese

  •  1⁄4  cup crumbled cooked bacon


Preheat oven to 325°F. Spray a 2-quart casserole dish with cooking spray and set aside.

In a large pot of boiling salted water, cook spaghetti about 10 minutes or until tender but not al dente. Drain pasta and reserve 1⁄4 cup pasta water.

In a large saucepan, melt butter over medium-high heat. Add mushrooms and garlic; cook and stir 6 minutes or until soft. Stir in white sauce, half-and-half, and sherry; heat through. Stir in Swiss cheese until melted. Remove from heat. Stir in cooked pasta, turkey, and 1⁄4 cup of the reserved pasta water until well mixed. Transfer to prepared casserole dish. Sprinkle Parmesan cheese and bacon over top.

Bake for 30 to 35 minutes or until bubbling. Serve hot.

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