Turkey Tetrazzini Florentine Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Turkey casserole with creamed spinach and mushrooms. Ingredients:
1 (9 ounce) package uncooked fresh linguine, cut into thirds |
2 cups cubed cooked turkey |
1 (12 ounce) jar roasted turkey gravy |
1 (10 ounce) package frozen creamed spinach, thawed |
1 (4 ounce) can mushroom stems and pieces, drained |
1/2 cup milk |
1 tablespoon butter, melted |
1/4 cup parmesan breadcrumbs |
Directions:
1. Cook the linguine to desired doneness as directed on the package.
2. Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray.
3. In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
4. In small bowl, combine topping ingredients; mix well.
5. Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly.
6. Uncover and bake an additional 10 minutes or until topping is browned.
|
|