This casserole is my take on the classic Pavo Tetrazzini. I just made this last night and it turned out to be delicious. My husband and son can vouch for me because they cleaned their plates! After cooking a 22 pound turkey, I had a lot of leftovers. Most of these ingredients were on hand, so I ran to a corner market to pick up the fresh ingredients I needed.

I know looking at all these words seems like time consuming reading, but this was really quick to do. aft

One of the hardest aspects of cooking is timing everything, in other words, getting everything to come together without stressing yourself out. The extra few minutes you spend reading this will translate to more time you’ll save. I think people get frustrated or intimidated when cooking because they waste so much time in the process.

This will serve 4-6 people. You will need a deep, heavy skillet to make the sauce, a pot to cook pasta, and a 13x9x2 baking dish for the casserole. The ingredients you need are:

– One medium to small fresh onion
– One package – 8 oz. fresh mushrooms (sliced ​​or unsliced)
– A package of frozen peas – I bought the Green Giant Steamers Sweet Peas – it’s easy because you just throw the whole bag in the microwave
– 1/2 cup heavy cream (the 8oz carton will say whipped cream, which can be confusing but is correct)
– 1/4 cup dry sherry (I have a bottle of Taylor sherry. It says “excellent for cooking” on the bottle. Use real sherry, not cooking sherry. I think it’s best to cook with wine and spirits that are real. The sherry It’s also great in Chinese recipes, so you can use it over and over again.)
– 2 tablespoons of flour
– 1/2-1 cup shredded cheddar cheese
– 2 butter spoons
– 1/2-1 teaspoon garlic powder (or more to taste)
– 1/4 teaspoon of nutmeg
– 1 Jar Ragu Light Parmesan Alfredo Sauce
– 1 can Swanson Chicken Broth – 33% less sodium
– 1 Package of Pasta Linguine (I used 3/4 of the package)
– 2-3 cups cooked turkey cut into bite-size pieces or cubes
– Pack of breadcrumbs of your favorite flavor (Panko, Italian, whatever you like)
– Parmesan cheese to sprinkle on top

Boil the water for the pasta. Finely chop the onion and slice the mushrooms. Get a large deep skillet and place it over medium to medium high heat and add the butter until melted. Then add the onions and mushrooms. Sauté the onions until they are clear in appearance and the mushrooms have a round, meaty appearance.

If the water is boiling, put 3/4 of the box of pasta. Set a timer for 10 minutes (read the label on cook time. If it says cook 11 minutes, I always set the timer a minute early to check. I can’t stand cooked pasta. If it’s too firm, set the timer for another minute and try one of the threads again).

When you are six minutes into the pasta cooking process, place the peas in the microwave and cook for four minutes. The bag will say 5-6, but the peas will still cook in the bag. If you cook them too long they will go mushy and mushy peas are the worst! They will still need to heat up in the pan, so don’t overcook them.

While the pasta is cooking, pour the Alfredo sauce over the onion and mushrooms. He keeps the jar. Reduce heat to medium. Remove. Take the chicken broth and pour about half of the can into the Alfredo sauce jar. (This will get all of the sauce out of the jar and will also serve as a kind of measuring cup for the eyeball.) Shake it up and pour it into the pan. Remove. Take the small box of heavy cream and pour it into the jar until it looks like half a cup, or half the box. Take half of the remaining chicken broth and pour it into the jar. Shake it up and slowly add it to the sauce. Then take 1/4 cup of sherry and pour it into the sauce and stir. Add about 1/2-1 teaspoon of garlic powder and 1/4 teaspoon of nutmeg and stir. (I know nutmeg sounds crazy, but it’s great.) Add the 1/2-1 cup of cheddar cheese until melted.

If the sauce is thin, take your jar and pour in the remaining chicken broth. Add 2 heaping tablespoons of flour to the jar. Put the lid on and shake until there are no lumps. Pour the flour mixture slowly into the pan and stir until the sauce is the desired thickness. If it’s still too thin, you can add water to the jar with more flour and repeat the process. Use salt and freshly ground pepper to taste. Also, if you like garlic add more if you wish.

to the sauce and stir to heat for a few minutes over medium heat. Open the bag of peas and scoop out three to four tablespoons with a slotted spoon (depending on how much you like peas). Do not pour the bag of peas into the sauce because there will be a lot of liquid left that will ruin the flavor of the sauce and dilute it. (I did this once in another recipe!)

Stir all of that together and then grab your baking sheet. Spray it with cooking spray. Take the paste and throw it away. Spread the paste evenly. Now take your sauce and pour it all over the pasta until it is covered. Sprinkle Parmesan cheese on top and sprinkle seasoned breadcrumbs on top. The amount you use is up to you. I only lightly covered the plate with both ingredients.

Turn on your broiler and place the dish under the broiler for about two minutes. I first set my timer to five minutes and my gut told me to check it after two. I almost burned it down! Check and see that it is turning brown. I left it for another minute and that was it. The ingredients are already cooked. It’s just a matter of looking nice and tan.

It is always good to share food prepared with love. Plus, cooking helps you feel a sense of accomplishment and even gives you courage! The more you cook, the more courage and confidence you will have. In addition, you will have a feeling of joy. No wonder someone has written a book about it. Enjoy!