
by Lori Dunn
8-10
SERVINGS
Ingredients
- 1 package (8 ounces) noodles
- 3 to 4 tablespoons margarine
- 2 teaspoons salt
- 6 tablespoons flour
- 1/2 teaspoon pepper
- 1/2 teaspoon celery salt
- 2 cups chicken stock
- 1/2 cup dry sherry, optional
- 1 can (6 ounces) sliced mushrooms
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1/2 cup slivered almonds, toasted
- 3 cups cooked, chopped turkey or chicken
- 1 cup grated cheese
- 3 tablespoons minced parsley
Directions
- Cook noodles (wide lasagna noodles are suggested) according to package directions; drain. Heat oven to 350°F.
- In small saucepan, melt margarine. Blend in salt and flour. Add pepper, celery salt and
- chicken stock. Cook over low heat until thick. Add sherry, mushrooms, soup and almonds.
- In greased 2-quart casserole, alternate layers of noodles, turkey and sauce. Top with cheese and parsley. Bake, uncovered, for 45 minutes.
Out of all the Thanksgiving leftover recipes, this Turkey Tetrazzini Recipe distinguishes itself as a favorite.