Turkey Tetrazzini

Ingredients

16 oz gluten free spaghetti noodles (I use Tinkyada)
½ C butter
½ C GF flour (I used Gluten Free Mama’s Almond Flour)
3 C chicken or vegetable broth (make sure it’s GF)
2 C milk
1 2/3 C grated Parmesan Cheese
4 C chopped and cooked turkey or chicken
2 cans peas
1 C GF croutons or bread crumbs

Instructions

Preheat oven to 350 F and lightly grease a 9×13 baking dish.

Bring a large pot of water to a boil, lightly salted with 1 T of Olive Oil. Add the spaghetti and cook until al dente. Drain and put in the baking dish.

Melt the butter in a large skillet over medium heat and stir in the flour. Mix in the chicken broth and milk. Cook and stir until it comes to a boil then stir in 1/3 C Parmesan cheese and remove from heat.

Mix the chicken broth mixture, turkey, and peas with the spaghetti. Top with croutons and the remaining cheese. Bake for 45 min or until its bubbly throughout. You can make this ahead and keep in the fridge until you’re ready to bake it, you’ll want to bake it about 1 hour if you do that.

I like to use fresh Parmesan mixed in the casserole and grated Parmesan for the topping.