I have been doing this 365 easy recipes thing for about two weeks and I haven’t missed a post yet. However, this one: Turkey Tetrazzini, is a little late, but better late than never, right?
Here is the problem I am running into. It’s not a big deal about cooking new things every day. Not even a big deal to take pictures while I’m doing it. It IS a big deal to actually sit down and write the post, even if it is just copying a recipe. This is definitely a challenge, but I’m not throwing in the towel just yet. Maybe it will become 365 easy recipes over a ten year period. Kidding! We’ll just see how it goes. I didn’t marry the idea.
2 cups broken uncooked spaghetti (2-inch pieces)
1 chicken bouillon cube
3/4 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon celery salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey
1 small onion, finely chopped
2 tablespoons diced pimientos, drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Cook spaghetti according to package directions. Meanwhile, in a bowl, dissolve boullion I water. Add soup, celery salt and pepper. Drain spaghetti; add t soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8 inch square baking dish. Top with remaining cheese. Bake, uncovered, at 350º for 35-40 minutes or until heated through.
As always, I made alterations! I was totally out of chicken bouillon so I used beef. Yes I did! I don’t do mushrooms. I just don’t so needless to say, no mushroom soup. Whenever a recipe calls for mushroom soup, I use cream of chicken or some other such substitute. I didn’t have any celery salt. I’m not a huge fan of onions. I love the flavor but not the texture or how it feels in my stomach. Too much info? Sorry. And last but certainly not least, no pimientos. I don’t have a problem with the little red devils but I just didn’t have any.
There you have it, my pretty much massacred recipe for Turkey Tetrazzini!