Yummy Tetrazzinni-2 ways

One of my all time favorite casseroles is good ole Tetrazzinni. My mom has always made it the way her mom (my Dossie) made it. I thought my dads mom's (Grandje)was the same also. But as I continue my journey of going through my Grandjean's recipes, I came acroos her version. There's not much diffrence, but just enough.

This version was written by my mommy, Laura

This recipe has been in our family since I was a girl in the late l950's. We lived next door to Lloyd & Maxine Dudley on Klondike in Dallas, Texas. Lloyd was a dental student at Baylor University downtown Dallas. Maxine made Chicken Tetrazzinni one day & invited us over for dinner. We loved it ! And mother got the recipe & we've been using this recipe since then. It's great & great for leftover Chicken or Turkey after the holidays.


CHICKEN (or) TURKEY TETRAZZINNI

l Large Canned Chicken (Dark Meat) (or)
(2 Fryers)(3 1/2 - 4 lbs of Meat)
4 oz. Spaghetti
1/4 lb. Butter
1/2 Cup Flour
l Pint Sweet Milk (Evaporated)
1/4 lb. American Cheese (cut in small cubes)
1/4 lb. Old English Cheese (comes in the jar)
l Can Cream of Mushroom Soup (undiluted)
3-4 Stalks Celery (finely chopped)
1 Medium Onion (finely chopped)
l Box Ritz Crackers (enough to top cassorole)

* BAKE @ 375 for 30-40 Minutes
( Better if prepared the day before & baked the next day ).
* ADD CRACKERS CRUMBS JUST BEFORE BAKING.


Boil & De-Bone Meat & Cut into Small Cubes
Boil Spaghetti in Chicken Stock (or) Chicken Bouillon
Finely Chop - Onion & Celery - Then Boil in Chicken Stock til tender

Make White Sauce:

In Large Pot.......Mix (over low heat Butter, Flour, Milk, American Cheese, Old English Cheese & Mushroom Soup til you have a smooth creamy sauce.

Add.....Cooked & Drained Spaghetti & Cubed Meat to White Sauce (Mix all Together)

Pour into 'buttered' baking dish. (Makes a lot....use two dishes) Top with Ritz Cracker Crumbs before baking.


Now this is my Grandje's version

Chicken or Turkey Tetrazzini
Given to Grandje by Mary Wilson
4 oz jar pimentos (chopped)
½ stick butter
2 rounded tbs flour
2 cup milk
3/8 tsp garlic salt or powder
1 green pepper chopped
4 oz jar mushrooms (chopped)
1 can mushroom or celery soup
½ lb Velveeta cheese
1 cut up / 2 cups ???(can’t read her writing, maybe it’s the meat??)
4 oz spaghetti
Black pepper to taste
Make cream sauce out of butter, flour, & milk. When it begins to thicken add cheese, green pepper, pimentos, mushroom, soup & black pepper to taste.
Have spaghetti ready (better if cooked in chicken broth).
Mix all together & pour into buttered Pyrex & bake 45 min-1 hour or until bubbly @350.