Smoked Turkey Tetrazzini with Artichokes and Red Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking. Ingredients:
1 (12-ounce) package amber-and-spinach-colored fettuccine |
1/4 cup butter or margarine |
1 medium-size yellow onion, coarsely chopped |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
1/4 teaspoon hot sauce |
3 cups milk |
3 cups chopped smoked turkey |
1 (14-ounce) can artichoke hearts, drained and chopped |
1 (7-ounce) jar roasted red bell peppers, drained and chopped |
1 (6-ounce) jar sliced mushrooms, drained |
1 cup white wine |
1 cup freshly shredded parmesan cheese, divided |
1 cup sliced almonds |
3 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions; drain and set aside.
2. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, artichoke hearts, bell peppers, mushrooms, and wine.
3. Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.
4. Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.
5. Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.
6. *1 (12-ounce) package regular fettuccine may be substituted.
7. Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.
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