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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.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 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.
Originally published as Turkey Tetrazzini in Light & Tasty October 2005, p42
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Reviewed on Jul. 05, 2012 by ConnieK
I've been making turkey tetrazzini with leftover holiday turkey for years but having been looking for lighter versions of my favorites. This is an excellent lighter version of one of my favorites. Will be making this many times in the future!!!
Reviewed on Feb. 13, 2012 by muffbear74
I, too, thought it could have used more flavor, could be it depends on how the turkey was cooked originally. I may try adding some sage next time. Also like the idea of adding veggies.
Reviewed on Jan. 11, 2012 by msladonna
Was good but lacking some flavor. I would probably marinate the turkey to help with the flavor next time I make it.
Reviewed on Jan. 03, 2012 by Mrs_T
We thought this was excellent and had plenty of flavor. It was a great and different way to use up the leftover Thanksgiving turkey.
Reviewed on Apr. 12, 2011 by Ab0628
I didn't think this recipe had a ton of flavor, but my five-year-old, a picky eater, really liked it, so I'll probably make it again...just need to give it a little more flavor.
Reviewed on Feb. 14, 2011 by Liz21078
This recipe is awesome! Made for dinner tonight and it was delish! I didnt have a problem with dryness at all. I also didnt read right and added my paprika in with he cream sauce. I added a few tablespoons of breadcrumbs in with the parmesan cheese sprinkled over the top. Excellent! Thanks Irene for a healthy AND delicious dinner!
Reviewed on Apr. 28, 2010 by becky8637
This was really good. I made it ahead of time, stuck it in the fridge for about 5 hours, and just baked it right before we ate. It did seem a bit dry, but it might be because I made it ahead of time. It tasted good re-heated, but again was dry. I'd definitly make it again, and I love that it's better for you!
Reviewed on Jan. 07, 2010 by booth82
Very delicious, if you didn't tell people they wouldn't even know it was light!
Reviewed on May. 14, 2009 by Brwnshgr
Reviewed on Nov. 22, 2008 by Sara Morgan
Reviewed on Nov. 21, 2008 by penoll
This is a great recipe..I took it a step farther and added carrot, peas and corn. Not a lot, just about a 1/2 cup of each to add color. Delicious!
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