Terrific Turkey Tetrazzini
1 box (16 ounces) spaghetti, cooked al dente and drained
1 cup finely diced celery
1 cup finely diced onion
1/2 cup finely diced green pepper (optional)
8 oz. sliced mushrooms (optional)
1 teaspoon garlic salt
1/2 teaspoon black pepper
5 tablespoons butter, divided
2 cans cream of chicken soup
2 cups sour cream
2 1/2 cups milk
1/2 cup dry white wine or sherry
3 to 4 cups shredded or diced turkey (or chicken)
3/4 cup seasoned Panko Italian breadcrumbs
1/4 cup grated Parmesan cheese
In a large skillet heat 2 tablespoons butter. Cook celery, onion and green pepper butter for about 3 minutes. Add one more tablespoon butter and mushrooms to the skillet and cook for a few few minutes until the veggies start to get soft. Season veggies with garlic salt and pepper.
In a large bowl whisk together milk, soup, sour cream, and wine. Add cooked pasta, turkey or chicken and vegetables. Toss until well mixed. Spoon into a 9 x 13 inch pan that has been sprayed with cooking spray.
Melt remaining 2 tablespoons butter. Mix the butter and breadcrumbs together. Next, sprinkle buttery breadcrumb mixture on top of casserole. Then, sprinkle Parmesan cheese on top. Bake loosely covered with foil in a preheated 350 F oven for 25 to 40 minutes. Uncover and bake another 15 to 20 minutes or until hot and bubbly.