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Turkey 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 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
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Turkey Tetrazzini (continued)

Directions (continued)

  • Parmesan 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 very lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.
© Taste of Home 2009 Tasteofhome Logo