Elaine Walker, Poultry

Turkey Tetrazzini

4 ounces angel hair pasta
1 tablespoons butter
1 cup diced cooked turkey (use food processor)
dash onion powder
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup shredded cheddar cheese
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 325 degrees F.

Melt butter in a skillet. Stir in turkey, onion powder and poultry seasoning. Saute for 2 minutes, then stir in condensed soup, sour cream, milk and cheddar cheese. Mix well.

Place cooked noodles in an 8 inch round casserole dish. Pour turkey with sauce mixture evenly over the top. Sprinkle with bread crumbs and Parmesan cheese.

Bake in preheated oven for 40 minutes, or until sauce is bubbling. Turn oven up to 375 degrees F and bake for another 10 minutes or until top is lightly brown.