Turkey Tetrazzini

 
 
 

Ingredients

  • 1/2 pound uncooked spaghetti
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) Progresso ® 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 and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
  3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through.


Yield: 6 servings.

Recipe courtesy of Taste of Home magazine. Visit TasteofHome.com for more Thanksgiving recipes.

 
 







 
 
 
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