Post by Loupy on Sept 5, 2014 16:16:37 GMT -7
Freezer Friendly Turkey Tetrazzini
From: Cris @ goodenessgracious.com/
Source: Turkey Tetrazzini from Gooseberry Patch's Best Ever Casseroles
Do you ever wish dinner were already made when you get home from work? One way I love to make this happen is freezer cooking. And, one of my family’s all-time favorite casseroles to make ahead of time is this recipe for Freezer Friendly Turkey Tetrazzini.
I used to make this recipe regularly during my big freeze-o-rama weekends when I would make and freeze enough food for a month in one exhausting weekend. But these days I tend to either make a double batch of our favorite casseroles and have one for dinner and put one in the freezer for later OR in like in this case, I just take a 9 x13 recipe and split it between two 9 x9 pans… one for dinner and one for the freezer.
Then I thaw it in the fridge the night before I want to have it for dinner and pop it in the oven when it is time to fix dinner.
Easy-peasy and oh-so cheesy
Now this recipe calls for turkey cutlets but you can use chicken breasts instead if you can’t find turkey or you can use leftover turkey from a whole bird if you want.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
8 oz pkg thin spaghetti
2 cubes of chicken bouillon
2-3 T dried, minced onion
2 cans (10 3/4 oz each) cream of mushroom soup
8 oz container of sour cream
1/2 c milk
salt and pepper to taste
2 c turkey, cooked and cubed
8 oz can of sliced mushrooms, drained
8 oz pkg shredded cheddar cheese
Instructions
Preheat your oven to 350.
If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
Add pasta and cook according to package.
Run a knife through your cooked turkey cutting it into cubes.
Drain pasta and add two cans of cream of mushroom soup.
Add your sour cream, milk, mushrooms, salt, pepper and turkey.
Stir everything together until well coated.
Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
Bake for 30-40 minutes, until the cheese is hot and bubbly.
From: Cris @ goodenessgracious.com/
Source: Turkey Tetrazzini from Gooseberry Patch's Best Ever Casseroles
Do you ever wish dinner were already made when you get home from work? One way I love to make this happen is freezer cooking. And, one of my family’s all-time favorite casseroles to make ahead of time is this recipe for Freezer Friendly Turkey Tetrazzini.
I used to make this recipe regularly during my big freeze-o-rama weekends when I would make and freeze enough food for a month in one exhausting weekend. But these days I tend to either make a double batch of our favorite casseroles and have one for dinner and put one in the freezer for later OR in like in this case, I just take a 9 x13 recipe and split it between two 9 x9 pans… one for dinner and one for the freezer.
Then I thaw it in the fridge the night before I want to have it for dinner and pop it in the oven when it is time to fix dinner.
Easy-peasy and oh-so cheesy
Now this recipe calls for turkey cutlets but you can use chicken breasts instead if you can’t find turkey or you can use leftover turkey from a whole bird if you want.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients
8 oz pkg thin spaghetti
2 cubes of chicken bouillon
2-3 T dried, minced onion
2 cans (10 3/4 oz each) cream of mushroom soup
8 oz container of sour cream
1/2 c milk
salt and pepper to taste
2 c turkey, cooked and cubed
8 oz can of sliced mushrooms, drained
8 oz pkg shredded cheddar cheese
Instructions
Preheat your oven to 350.
If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
Add pasta and cook according to package.
Run a knife through your cooked turkey cutting it into cubes.
Drain pasta and add two cans of cream of mushroom soup.
Add your sour cream, milk, mushrooms, salt, pepper and turkey.
Stir everything together until well coated.
Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
Bake for 30-40 minutes, until the cheese is hot and bubbly.
