Turkey Tetrazzini I
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Onion (sliced)1 cup
Butter1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Ground White Pepper1 tsp
Poultry Seasoning1 tsp
Ground Mustard2 cups
Milk450 g
Turkey (cooked, chopped)Directions:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Bring a large pot of lightly salted water to a boil
3
Add the pasta and cook for 4 minutes, or until almost tender
4
Drain
5
Melt the butter in a saucepan over medium heat
6
Add the onion; cook and stir until tender
7
Stir in the flour until blended, then gradually stir in the milk so that no lumps form
8
Season with salt, pepper, poultry seasoning and mustard
9
Cook over medium heat, stirring constantly until the mixture thickens
10
Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts
11
Add undrained mushrooms to cheese sauce
12
Place a layer of pasta in the bottom of a 9x13 inch baking dish
13
Cover with a layer of turkey, and then a layer of cheese sauce
14
Repeat the layers
15
Sprinkle remaining 1/3 cup cheese over top
16
Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted