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Turkey Tetrazzini Recipe

Photo by: Taste of Home

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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

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6 Servings
Prep: 25 min. Bake: 25 min.

Ingredients

1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
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 and garlic in butter until tender. 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 the 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 Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.

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 very lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

Turkey Tetrazzini published in Light & Tasty October 2005, p42