Turkey Mushroom Tetrazzini
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Ingredients
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8 ounces uncooked spaghetti
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3 tablespoons cornstarch
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1/2 teaspoon seasoned salt
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Dash pepper
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1 tablespoon butter
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1/4 cup finely chopped onion
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1 garlic clove, minced
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1 can (12 ounces) fat-free evaporated milk
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2-1/2 cups cubed cooked turkey breast
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1 can (4 ounces) mushroom stems and pieces, drained
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2 tablespoons grated Parmesan cheese
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1/4 teaspoon paprika
Directions
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1.
Preheat oven to 350°. Cook spaghetti according to package directions; drain.
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2.
Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
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3.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
Nutrition Facts
1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.
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