We actually look forward to leftover turkey so we can make our simplified turkey tetrazzini. In case you have some of the bird leftover, here's our recipe.
1 can cream of mushroom soup
pasta (we like wheat, spaghetti but any shape or white would do)
- Boil 7 oz pasta (about 1/2 a box) and drain.
- Add mushroom soup.
- Add 1/2 soup can of milk (we use skim) and stir.
- Add leftover turkey (however much you want), mushrooms if desired, and bring back to boil.
- Serve hot, topped with shaved Parmesan cheese and, if you are pepper fans like we are, fresh ground pepper on top.