A cozy meal for a cold winter day- Turkey Tetrazzini
Author Kelly Pugliano
Ingredients
1box8 oz. spaghetti, cooked al dente
3cupscooked turkey breastcubed (or chicken)
1medium onionchopped
1clovegarlicminced
1cupshredded cheddar
1cupshredded parmesan
1container8oz sour cream (or plain greek yogurt)
2cans cream of mushroom soup
1cupchicken broth
½cupwhite winepinot grigio or chardonnay
1 ½cupsfrozen peas
Salt & pepper to taste
1-2tsp.garlic powder
Italian seasoned bread crumbs
Instructions
Preheat oven to 350 degrees.
In 1 tablespoon of olive oil, cook onion and garlic until soft. Set aside.
In large bowl, combine all ingredients except pasta. Stir until well incorporated.
Add pasta and stir to coat.
Divide pasta mixture between (2) 8x8” square baking dishes. Top with breadcrumbs and a pinch of parmesan cheese. Cover one dish with foil and place in oven for 30 minutes. Remove foil in last 10 minutes of bake time to brown breadcrumbs.
With second dish, cover with plastic wrap, then foil. Place in freezer for up to 1 month.
To cook frozen dish:
Defrost overnight in fridge. Remove plastic wrap and cover with foil. Bake for 30 minutes at 350 degrees.