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Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 362
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 75 mg
  • Sodium:
  • 592 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 2 g
  • Protein:
  • 33 g
  • Diabetic Exch:
  • 3 starch, 3 very lean meat, 1/2 fat.

Mushroom Turkey Tetrazzini

“This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family pleaser!” says Linda Howe of Lisle, Illinois.

SERVINGS

 8

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 35 min.

COOK

 25 min.

TOTAL

 60 min.

INGREDIENTS

  • 12 ounces uncooked spaghetti, broken into 2-inch pieces
  • 2 teaspoons chicken bouillon granules
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup sherry or reduced-sodium chicken broth
  • 3/4 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk
  • 2/3 cup grated Parmesan cheese, divided
  • 4 cups cubed cooked turkey breast
  • 1/4 teaspoon paprika

DIRECTIONS

Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
    In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through.
    Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008