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Tetranzini - Italian Casserole (Gluten-Free)
http://www.celiac.com/articles/860/1/Tetranzini---Italian-Casserole-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Sara Nagy. Ingredients: 2 cups cubed leftover turkey or chicken 8+

This recipe comes to us from Sara Nagy.

Ingredients:
2 cups cubed leftover turkey or chicken
8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole)
1 Can Progresso Cream of Mushroom Soup (verify GF)
8 - 16 oz. sautéed mushrooms
1 cup grated parmesan cheese

Directions:
Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles.

Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!