Easy and Lighten Turkey Tetrazzini |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great way to use leftover turkey or chicken...and so easy! My kids love it! Ingredients:
1 lb spaghetti |
2 tablespoons butter |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can fat-free cream of mushroom soup (plus one can of milk) |
1 cup chicken broth |
3 cups low-fat cheddar cheese, shredded |
4 cups cooked turkey, cubed (or chicken) |
1 cup frozen peas, thawed |
1 cup dried breadcrumbs |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch-oven over medium heat, melt the butter. Add onion and cook until tender, about 5 minutes, stirring occasionally. Add soup, milk, broth, and cheese. Stir until smooth and cook until the cheese melts. Add the cooked spaghetti, turkey, and peas and mix well.
3. Transfer pasta mixture into a 2 quart baking dish. Sprinkle the top with the breadcrumbs and dot the top with an additional 2 T. butter, if you like.
4. Bake at 350 degrees for 40 minutes, or until the dish is bubbly and lightly browned on top.
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