Turkey Tetrazzini
2 cups hot, cooked spaghetti
1 can cream of mushroom soup, diluted with ½ can of water
1 cup grated sharp cheddar cheese
1 2oz jar diced pimento
1 ½ cups coarsely chopped cooked turkey
½ cup diced onion
½ cup sliced mushroom
Salt and Pepper
Olive Oil
Cook the pasta according to the package directions, al dente; drain well and set aside.
Preheat oven to 375°F.
Sauté onions until tender.
Whisk together soup, water, cheese, mushrooms, pimento. Add cooked onion, cooked turkey, and cooked spaghetti and season with salt and pepper.
Transfer to a baking dish and top with additional cheese.
Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Some folks use a variety of cheeses, it’s hard to go wrong.
Some folks don’t add the top layer of cheese, but instead dot the top of the casserole with bread crumbs and butter.
Momma added slivered almonds.
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