Ingredients
Scale
- 1 pound spaghetti
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms and onion. Cook until tender, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat. Stir in Parmesan cheese, parsley, salt, and pepper.
- Add cooked turkey, peas, and cooked spaghetti to the sauce. Mix well.
- Pour the mixture into a 9×13 inch baking dish.
- In a small bowl, combine breadcrumbs and 2 tablespoons melted butter. Sprinkle over the top of the tetrazzini.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute chicken for turkey.
- Add a pinch of nutmeg to the sauce for extra flavor.
- For a richer sauce, use all heavy cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg