Mushroom Turkey Tetrazzini |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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âThis creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And itâs a real family pleaser!â says Linda Howe of Lisle, Illinois. Ingredients:
12 ounces uncooked spaghetti, broken into 2-inch pieces |
2 teaspoons chicken bouillon granules |
1/2 pound sliced fresh mushrooms |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup sherry or reduced-sodium chicken broth |
3/4 teaspoon salt-free lemon-pepper seasoning |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 cup fat-free evaporated milk |
2/3 cup grated parmesan cheese, divided |
4 cups cubed cooked turkey breast |
1/4 teaspoon paprika |
Directions:
1. Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
2. In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese.
4. Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.
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