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Poultry and Eggs - Turkey Tetrazzini

  • 2 cups uncooked spaghetti, broken in 2-inch pieces
  • 1 chicken bouillon cube
  • 3/4 cup boiling water
  • 1 (101/2-ounce) can cream of mushroom soup
  • 1/8 teaspoon celery salt
  • 1/8 t easpoon black pepper
  • 1 1/2 cups cooked turkey, cubed
  • 1 small onion, chopped
  • 2 tablespoons diced pimientos
  • 1 1/2 cups cheddar cheese, shredded

Cook spaghetti according to package directions. In a bowl, dissolve bouillon cube in water. Add soup, celery, salt, and pepper. Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos, and 1/2 cup cheese. Transfer mixture to a greased, 8-inch square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35 to 40 minutes. Yield: Six servings.
Submitted By: Mrs. Delmer Lay
Williamsburg, Ky.
Scott Morgan Farmers Co-op
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