Food is my love language, no surprise there.
Ergo, making food expresses kindness – and today’s kindness is a tetrazzini recipe.
We grew up having turkey tetrazzini periodically, especially after holidays when you needed to do something (different) with all the leftover turkey.
This one is simple and versatile…make it with or without meat, with any kind of pasta, and use what you have on-hand!
Pasta, cooked al dente, following quantity for 4 servings. Place in a non-stick or greased casserole pan.
On the stovetop, melt a couple of tablespoons of butter (or oil). Add rough-chopped onions (sweet, red or shallots) and cook until translucent; add sliced mushrooms if desired, and cook until lightly browned.
Turn off heat; add one can cream of mushroom (or chicken, whatever) soup, can’s worth of milk – whisk. Add a total of 2 TBSP spices – i.e. rosemary, oregano and mustard powder. Add 1 cup sharp cheddar – continue whisking. Toss in salt to taste and then pour on top of pasta. Sprinkle with about a cup of mozzarella, 1/4 cup of grated parmesan cheese and dried parsley.
Bake at 350, covered for 20 mins, uncovered for about 10 – until sauce is bubbling and cheese on top is browned.