½ package (8 ounce size) spaghetti
1 package (10 ounce) frozen peas
Sauce:
1 can (10½ ounce) cream of mushroom or cream of chicken soup, undiluted
1 cup turkey stock OR 1 cup clear chicken broth
1 cup grated sharp Cheddar cheese
½ teaspoon Worcestershire sauce
1 teaspoon salt
Dash pepper
2 cups cubed cooked turkey
¾ cup whole toasted almonds - to toast: spread on a cookie sheet and place under the broiler - watch carefully so they don't burn!
½ cup grated Parmesan cheese
Paprika
1 Cook spaghetti as package label directs. Drain and keep hot.
2 Cook peas as package label directs. Drain and keep hot.
3 Meanwhile make sauce: In small saucepan combine all sauce ingredients, mixing well. Over medium heat, bring mixture to boiling, stirring. Remove from heat.
4 Toss spaghetti with peas, turkey, almonds and half the sauce, just until combined. Turn mixture into shallow 2-quart baking dish. Pour over rest of sauce; sprinkle with cheese and paprika.
5 Run under broiler, 4 inches from heat, about 4 minutes, or until Tetrazzini is brown and bubbly.
6 to 8 servings
