Turkey Mushroom Tetrazzini |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Your family will flip over this turkey and mushroom casserole from Irene Banegas of Las Cruces, New Mexico. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, that no one will suspect that it's low in fat. Ingredients:
1/2 pound uncooked spaghetti |
1/4 cup finely chopped onion |
1 tablespoon butter |
1 garlic clove, minced |
3 tablespoons cornstarch |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (12 ounces) fat-free evaporated milk |
2-1/2 cups cubed cooked turkey breast |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 teaspoon seasoned salt |
dash pepper |
2 tablespoons grated parmesan cheese |
1/4 teaspoon paprika |
Directions:
1. Cook spaghetti according to package directions; drain.
2. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
4. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.
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