16 ounces of spaghetti noodles
1 (10.5 ounce) can cream of celery soup
¼ cup of butter (divided)
1 cup heavy whipping cream
1 (14.5 ounce) can chicken broth
2 onions, chopped
1 cup grated Parmesan cheese
½ cup flour
½ cup Italian bread crumbs
1 tablespoon dried parsley
1 teaspoon minced garlic
1 ½ tablespoons salt (divided)
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon crushed red pepper
- Bring a large pot of water with 1 tablespoon of salt to a boil. Break pasta in half and add it to the pot. Preheat oven to 375 degrees F (190 degrees C) while the pasta is cooking for 10 minutes. Drain the pot. The pasta should be a nice al dente. Grease a 9×13 inch baking dish with cooking oil spray and lay cooked noodles inside.
- Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Pour entire package of frozen, chopped onions and minced garlic into the skillet and sauté, for about four or five minutes, until the onions are translucent. Add ground turkey breast and cook until browned, stirring occasionally to mix well with onions. I know A LOT of people put mushrooms in their tetrazzini but, I’m not really a fan of mushrooms in anything. It’s mostly a texture thing. Sorry, mushroom lovers! If you are, you can add those here. For me, onions add the texture and flavor that I like. If I were going to add anything else it would probably be chopped celery.
- Melt 2 tablespoons of butter in a medium-sized sauce pan. Begin adding flour and stir-in to create a roux. Once the consistency is nice and pasty, slowly add in chicken stock and continue stirring. Do the same with the heavy whipping cream. Stir in cream of celery soup. When you have it all well-mixed, pour it over the turkey and onion mixture and mix well.
- In a medium-sized bowl, mix together the bread crumbs, Parmesan cheese, salt, pepper and parsley.
- Pour sauce and turkey mixture evenly over the top of the noodles in the baking dish. Sprinkle bread crumb and Parmesan mixture over the top.
- Bake in preheated oven, for about 20 to 25 minutes, until sauce is bubbling. I like a crusty top. If you’re worried about burning (a bigger problem at higher temperatures) then you can always cover the dish with tin foil. Personally, if I did this, I would at least remove it for the last 10 minutes of cooking.
- Let stand for a few minutes to cool down. Cut into desired portions, scoop out with a spatula, and serve!
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