From Betty Crocker:

Wow, I really messed this one up for the first time in years.  The grocery was out of turkey breast and I bought turkey legs, thinking they’d have more flavor.  A) They are impossible to cook, and B) the meat is horrible to pull off the bone.  I won’t do that again.

About 9-12 oz of either fresh or dry linguine (cook the linguine)

1 can cream of mushroom soup

1 can cream of chicken soup

3/4 cup of milk

2 tablespoons of dry white wine or apple juice

2 cups cut up cooked turkey

1/2 cup cut up cooked ham

1 small green bell pepper, chopped

1/4 cup chopped black olives

1/2 cup parmesan cheese

1/4 cup slivered almonds

Heat oven to 375.  Cook and drain linguine.

In a 2 quart casserole dish, mix soups, milk, and wine/apple juice.  Stir in linguine, turkey, ham, bell pepper and olives.  Sprinkle with cheese.  Bake uncovered for about 35 minutes, or until bubbly.  Sprinkle with almonds.

I really like this recipe, but people tend to either love it or hate it.  I have friends who won’t eat green bell, others who won’t eat ripe olives.  I just leave those ingredients out on occasion for folks who prefer a more straight forward tetrazinni.