Leftover Turkey Tetrazzini

Contributed By: Parker

Ingredients:

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

Method:

1. Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
2. In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25 to 30 minutes or until heated through. Sprinkle with parsley.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.
Nutrition Facts
1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.


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