Turkey Tetrazzini & Oatmeal Brownie Gems

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.



Laverne Diede
Rhonda Fitterer

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