This recipe comes from a book called Mother's In The Kitchen.
I purchased it almost 34 years ago when I was attending LaLeche League
meetings with my firstborn. It is a collection of recipes from
different LaLeche League members around the country. This one was
submitted by Marilyn Braun from Huntsville, Alabama. I hadn't made this
in a long time and had forgotten how much I like it.
8 oz. Spaghetti broken in 2" pieces
3/4 c. canned sliced mushrooms, drained but save liquid
4 T butter
3 T. chopped onion
1/2 tsp. celery salt or 1/2 cup chopped celery
dash of cayenne pepper
1/4 tsp. marjoram ( optional)
1 can cream of chicken soup
1 tall can evaporated milk ( 1 2/3 cups)
2 T. chopped pimento ( 1 small jar)
2 cups cooked turkey or chicken ( We like a lot of meat so I use an entire rotisserie chicken)
1/2 cup sharp cheddar cheese
1/2 cup Parmesan cheese
1/2 cup sherry ( optional)
Cook spaghetti according to directions on box.
Melt butter and saute onion. Add seasoning and mushroom liquid.
Blend in soup and stir until smooth. Gradually add the evaporated milk stirring constantly until smooth and thickened.
In large bowl mix spaghetti, mushrooms, pimento, and turkey or chicken. Pour in sauce and mix.
Pour into loaf pan or 13" x 9" pan. Top with cheddar cheese and Parmesan cheese.
Bake in 350 degree oven until it bubbles- about 30 min.
You
can make this up a day or so ahead of time and keep in refrigerator.
It can also be doubled and frozen or divided into smaller casseroles.
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