Friday, February 12, 2010

Turkey Tetrazzini


Turkey Tetrazzini is my number one comfort food.  It's right up there with eggrolls and broccoli and cheese casserole, but this is certainly number one.  The recipe can easily be doubled or tripled.  It freezes well (without the cracker crumbs on top, of course) Additionally, if you take this recipe to a new mom, she will kiss your feet...not just because you thought to take her a meal, but because it's so delicious...it's THAT good! 

Turkey Tetrazzini

3/4 lb. spaghetti noodles (the whole box is too much)
1 c. chopped turkey (you can use "real" turkey, but deli meat works just as well, if not better)
1 c. cheddar cheese, shredded
1/3 c. sour cream
1/2 t. seasoned salt
1 can cream of chicken soup
healthy dash each of garlic powder, onion powder, and pepper
1 cup milk (maybe a little more if it's too dry)

Topping:
1/2 package Ritz Crackers, crushed

Boil the noodles according to the package directions.  Meanwhile, put the rest of the ingredients in a large casserole dish and mix them up.  Add the noodles when they are done cooking and stir until turkey and cheese are evenly distributed.  If needed, add more milk.  You want the mixture to be sloppy: not dry, but not dripping wet.  Bake at 350 for 30 minutes, top with crushed crackers, bake 5 more minutes.  Enjoy!

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