The original recipes called for topping the tetrazzini with sliced almonds, and I sometimes do that. I also like it topped with French fried onions, and that is what I used when I made the dish in the photo
The tetrazzini can be assembled ahead, covered and refrigerated until baking time. Just bake 10-15 minutes longer or until hot and bubbly. If I do this, I do not add the cheese and almonds or French fried onions on the top until just before baking.
This recipe has been in my computer files for many years, and I do not know the source. I, of course, have adapted it to my family's taste.
1 package (7 oz.) spaghetti
1/4 c. butter or margarine
1/2 c. flour
2 c. turkey or chicken broth
2 c. half and half or milk
1/2 t. salt
1/4 t. pepper
1 t. chicken bouillon granules
1/2 c. grated Parmesan Cheese
1 1/2 c. shredded sharp Cheddar cheese, divided
2 c. cooked, cubed turkey
1 c. frozen peas and carrots
1/4 c. sliced almonds or enough French fried onions to cover the top of the casserole.
Cook spaghetti as directed on package. Rinse with cold water and set aside. Melt butter in a 3-qt. saucepan. Stir in flour and cook for a minute or so. Gradually add broth and half and half or milk. Stir in salt, pepper, and chicken bouillon granules. Heat and stir until thickened. Stir in Parmesan cheese and 1 cup cheddar cheese, stirring until cheese melts. Add turkey and peas and carrots mix well. Stir in spaghetti. Turn into a greased 9x13-inch baking pan or a 2-qt. casserole dish. Sprinkle top with reserved cheddar cheese and almonds or French fried onions. Bake uncovered at 350 degrees for 25 to 30 minutes. May be assembled ahead and baked later. Do not add the topping ingredients until just before baking. Add 10-15 minutes to baking time. Makes 6 to 8 servings.
Linking to these great parties:
Full Plate Thursday