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Turkey Mushroom Tetrazzini

Turkey Mushroom Tetrazzini
Your family will flip over this turkey and mushroom casserole from Irene Banegas of Las Cruces, New Mexico. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, that no one will suspect that it's low in fat.
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1/2 pound uncooked spaghetti
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (12 ounces) fat-free evaporated milk
  • 2-1/2 cups cubed cooked turkey breast
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika

Directions

  • Cook spaghetti according to package directions; drain.
  • In a large saucepan, saute onion in butter until tender. Add garlic;
  • cook 1 minute longer. Combine cornstarch and broth until smooth;
  • stir into the onion mixture. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in
  • the spaghetti, turkey, mushrooms, seasoned salt and pepper.
  • Transfer to an 8-in. square baking dish coated with cooking spray.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with
© Taste of Home 2013

2 of 2

Turkey Mushroom Tetrazzini (continued)

Directions (continued)

  • cheese and paprika. Bake 5-10 minutes longer or until heated
  • through. Yield: 6 servings.
Nutrition Facts: 1-1/4 cups equals 331 calories, 5 g fat (2 g saturated fat), 51 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013