hosted by Laverne Diede & Rhonda Fitterer
Turkey Tetrazzini
- 1 package – 7 oz. thin spaghetti, broken in half
- 2 cups cubed cooked turkey
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 3 Tbsps. butter
- 1 can condensed cream of mushroom soup
- 1 cup whole milk
- 1/2 tsp. poultry seasoning
- 1/8 tsp. ground mustard
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 Tbsp. shredded parmesan cheese
- Minced fresh parsley
Preheat oven to 350 degrees. Cook spaghetti according to package directions. Drain and place in a greased 11/7 inch baking dish. Top with turkey; set aside. In a large skillet, sauté the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning, and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey. Sprinkle with mozzarella and parmesan cheeses. Bake uncovered for 25-30 minutes or until heated through. Sprinkle with parsley.
Oatmeal Brownie Gems
- 2 3/4 cups quick-cooking oatmeal
- 1 cup flour
- 1 cup firmly packed brown sugar
- 1 cup chopped walnuts
- 1 tsp baking soda
- 1 cup butter, melted
- 1 3/4 cup mini M&M’s
- 1 box fudge brownie – 19 to 21 oz. prepared according to package directions for fudge-like brownies
Preheat oven to 350 degrees. In a large bowl, combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Stir in mini M& M’s until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture onto bottom of 15 x 10 x 1 inch pan to form crust. Pour prepared brownie mix over crust, carefully spreading into thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25-30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars; store in airtight container.
