Turkey Tetrazzini

We love this. It's not complicated or fancy, but it's comfort food that everyone happily eats and asks for more. Also, you can serve it when Grandma comes as long as you use turkey and turkey broth instead of chicken.  It's a great way to use up leftover Thanksgiving turkey or just any leftover chicken you may have.

Turkey Tetrazzini (from Betty Crocker)

1 package (7 oz) spaghetti noodles

2 cups chicken or turkey broth

2 cups half-and-half or milk (I've always used milk)

1/2 cup all-purpose flour

1/4 cup margarine or butter

1/2 tsp salt

1/4 tsp pepper

2 cups cut up cooked turkey or chicken

1 cup sliced black olives/ or some fresh sliced sautéed musrooms/ or a can of sliced mushrooms (it's delicious with any of these options or none if you don't have or don't like them.)

1 cup shredded Cheddar cheese (4 oz)

1) Heat oven to 350 degrees. Cook and drain pasta on stovetop as directed on package. 

2) Mix broth, milk, margarine, salt, and pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thickened. 

3) In an ungreased casserole dish, mix sauce from pan, pasta, turkey/chicken, and olives/mushrooms. Sprinkle with cheese. 

4) Bake uncovered 25-30 minutes or until hot and bubbly.

Recipe shared by Carolyn.