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Week Night Meals Main Dish

Turkey Tetrazzini with Wisconsin Parmesan

  • No Reviews
  • Cuisine: American
  • Special: Kid Friendly
  • Serves: 8
    Prep Method: BakedPan Fried
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  • 8 ounces uncooked imported spaghetti, broken in half
  • 3 tablespoons butter, divided
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup chicken stock
  • 3 cups chopped cooked chicken or turkey
  • 1 (2-ounce) can mushrooms, drained
  • 1/4 cup pimiento strips
  • 3/4 cup (about 3 ounces) grated Parmesan cheese, divided


In a large saucepan, cook the spaghetti according to the package directions; drain. Stir in 1 tablespoon of the butter until the butter is melted; set aside.

Preheat the oven to broil.

In a 3-quart saucepan, melt 2 tablespoons of butter;
stir in the flour, salt, paprika, celery salt, and
pepper. Remove from the heat; gradually stir in milk
and stock. Cook over medium heat, stirring constantly,
until thickened. Add the chicken or turkey, mushrooms,
pimiento, spaghetti, and 1/4 cup of the cheese; heat
thoroughly. Place the mixture on an ovenproof platter
or shallow casserole; sprinkle the remaining 1/2 cup
of cheese over the top. Broil about 3 inches from the
heat until lightly browned. Servings: 8


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