Tetrazzini Recipe
Killer leftover turkey tetrazzini recipe here! You can use diced ham, tuna or chicken too. Baked into a casserole in the oven comfort food.
Servings: 6
Equipment
- 1 8x8 pan
Ingredients
- 4 tbsp butter
- 1 onion diced
- 1 c mushrooms sliced
- 1/4 c all purpose flour
- 2 c milk or dairy free milk product
- 1 tsp thyme
- 1/2 c chicken broth
- 1 c peas frozen
- 2 c ham precooked, or diced meat of your choice
- 1/4 c parmesan
- 8 oz pasta boiled separately to al dente, drained
- salt and pepper to taste
Instructions
- Melt 2 Tablespoons of butter in a large pot over medium heat. Once melted, add the onions and cook until slightly softened, about 4 minutes. Add the sliced mushrooms and cook until your desired color and texture.
- Remove the onions and mushrooms to a small bowl. Place the remaining butter in the pot. In another pot prepare the pasta according to package directions, boil until al dente.
- Whisk the flour into the hot melted butter mixture to form a roux, then whisk in the milk. Season with salt, pepper and thyme and cook for 8 minutes until thickened.
- Stir in the chicken broth, pasta, green peas and cooked ham and cook until ham is warmed through. Set oven to broil. Pour the pasta mixture into an 8" x 8" casserole dish and sprinkle the grated Parmesan cheese overtop. (French's fried onions on top is great too)
- Place the casserole dish in the oven and broil until cheese is golden and melted. (this step is optional)
Video
Nutrition
Serving: 1oz | Calories: 437kcal | Carbohydrates: 42g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 789mg | Potassium: 494mg | Fiber: 3g | Sugar: 8g | Vitamin A: 599IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 2mg