Pour mixture into the prepared casserole dish.

Turkey tetrazzini with pimentos. Cook noodles as directed on package, omitting salt. Season with salt and pepper then transfer mixture into prepared dish. While noodles are cooking, mix butter, soup, sour cream, salt, pepper, and chicken broth in a medium bowl.

Polish off any leftover thanksgiving sides, or if you're sick of all that, make a big fall salad! Add spaghetti, and cook for 8 to 10 minutes or until al dente. Web ingredients yield:8 to 10 servings salt 1 pound spaghetti or linguine 5 tablespoons unsalted butter 1 pound cremini mushrooms, any tough or dry stems discarded, sliced 8 garlic cloves, chopped ⅓.

Drain, and place in the prepared baking dish. 2 meanwhile, in large skillet sauté onion in butter until softened, about 2 minutes. Melt bouillon in water, in large bowl.

Stir in turkey, onion, pimento, and 1/2 cup cheese. Skinless boneless roasted turkey, torn into large chunks (about 3 cups) 2 cups frozen peas, thawed; Cook the spaghetti according to the package directions.

Web 1⁄2 cup parmesan cheese. Melt butter in a medium saucepan over medium heat. Web directions cook spaghetti according to package directions;

Stir in noodles until well combined. Step 5 in a medium bowl, toss to combine panko, parmesan, and oil. Transfer the spaghetti to a 9×13 baking dish, top with monterey jack cheese followed by the irresistibly crunchy panko.