Shelly's Recipe

TETRAZZINI - Easy

Category: Pasta - Baked

12 oz thin spaghetti, cooked al dente, drained
1 (16 oz) jar favorite Alfredo sauce
1 can cream of mushroom soup
2/3 cup milk
2 tbsp dry sherry, optional
3 1/2 cup cooked meat (turkey, chicken or ham)
1 (10 oz) pkg frozen petite peas, thawed
1 (8 oz) pkg sliced mushrooms
1 1/2 cups shredded Swiss cheese
1 cup shredded parmesan cheese, divided
1/2 cup crushed croutons
1/4 tsp paprika

While pasta is cooking, whisk together soup and milk in a large bowl. To drained pasta, stir in the sauce and the next 7 ingredients and 1/2 cup parmesan cheese. Pour mixture into a lightly greased 15x10 inch baking dish.

Stir together remaining parmesan cheese, crushed croutons and paprika; sprinkle evenly over casserole and bake, covered, at 375 for 30 minutes or until golden brown and bubbly. Let stand about 10 minutes before serving.

Variation: To make into a Tetrazzini Florentine, add 1(10 oz) pkg frozen cream spinach, thawed to the mixture.

NOTE: Casserole can be frozen ahead of time. Thaw completely in the refrigerator overnight; bake, covered, at 350 for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. Serves 8