"Turkey Tetrazini!" I can hear it now--Joel McHale from The Soup's soundbite taken from some trashy reality TV show where a woman called out "her man" for eating some other woman's Turkey Tetrazini.
Yes, this is the food that crazy break-up tales are made of, or in my world, leftover turkey from Thanksgiving turns into.
Tonight, I made said dish for Joe and my friend Kris. Kris's lovely wife, Ellen, made me promise her on the phone today (and about a week ago) that I would make sure to feed her hardworking husband while she was out of town for a few days. Apparently--and honestly, I'm not surprised--, every day Kris comes home to piping hot dinner by his fantastic wife. With Ellen away, Kris needed something to satiate his caloric needs post-class and work that wasn't spoiled cottage cheese (don't ask!). Turkey Tetrazini it is! Although I promise Ellen, there's no reality TV man-stealing going on here! Just yummy American casseroles with leftover turkey.
Turkey Tetrazini
Ingredients:
* 1 box of macaroni pasta
* 1 yellow onion
* 6-8 garlic cloves, pressed
* fresh cracked pepper (to taste)
* Tony's Chachere's (to taste)
* 3 tablespoons olive oil
* 1 can cream of mushroom soup (the large kind, like 3 sizes too big)
* 1 cup peas
* bread crumbs for crust (optional)
1.) Preheat oven at 350 F. Boil a pot of pasta over high heat and cook pasta until done. Remember, the Italians believe that good pasta water should taste like sea-water, so don't be ashamed to salt that pasta water. Strain when finished.
2.) Chop onion, and saute over heat with several tablespoons olive oil, garlic, and a few cracks of fresh pepper and Tony Chachere's.
3.) Add cream of mushroom soup, macaroni, and integrate.
4.) Add to casserole dish and sprinkle with bread crumbs. Cook for 20-30 minutes, and serve to friends. Enjoy!
