This is one of  my “Go to” pantry dinner.  I made this for Xan’s birthday party last week.  Unfortunately, or fortunately we had so much food at the party, we had leftovers.  Left over Tetrazzinni freezes well.  I have modified this from my uncles version.  In the “old days”  I would make my own cream of chicken soup, chicken broth, and roast the red peppers.  I now use a low sodium cream of chicken soup, and chicken broth  since Xan has diabetes insipidus (Salt Diabetes) and keep cans of mushrooms, olives and jars of  roasted peppers in the pantry.  I am prepared at all times.  {The peppers and olives are also great on an antipasto tray)

You will need 1 large can of sliced mushrooms, 1 can of black olives, 1 jar of roasted red peppers, 1 package of green peas and some left over turkey (or defrosted turkey if you have some cooked in the freezer).

In a sauce pot melt 1/4 cup of butter.  (There is more here because I made three triple trays for the party).  Another tip I learned from my uncle is to always season your butter before adding the flour for a roux.   Add 1/4 tsp white pepper, 1/4 tsp salt, and  1/4 tsp freshly grated nutmeg to the butter and stir.  When it is all nicely combined add 1/4 cup flour and cook about 2 minutes to cook out the flour taste.

Add one can of cream of chicken soup, 1 can of chicken broth, 1/2 cup of milk and the all important ingredient ….. 4 tablespoons of white wine (I am usually a little heavy handed with the wine).  Cook the sauce until it is nice and thick and bubbly.

Cook 8 oz of spaghetti and add it to your casserole dish.  Add the cut up turkey, peas, mushrooms, olives, roasted peppers and sauce.  Sprinkle 1/2 cup of grated Parmesan cheese on top and bake at 350 degrees until hot and bubbly, about 30 minutes.

I like to serve this with a nice crisp green salad and crusty Italian bread.  I hope you enjoy it.