Turkey Tetrazzini
This hearty casserole of diced turkey, pasta and vegetables is baked in a creamy cheese sauce.
Servings 6
Calories 505kcal
Ingredients
- 10 oz pasta (spaghetti, linguini, or fettuccine)
- 2 cups broccoli florets
- ½ cup frozen peas
- 1 tbsp butter
- 1 small onion diced
- ½ red pepper diced
- 1 cup sliced mushroom
- 3 cups precooked turkey breast cut into bite sized cubes
- 1 can condensed cream of mushroom soup
- 2 cups milk
- ¼ cup dry sherry or Marsala wine
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- 1 cup grated mozzarella cheese (divided)
Instructions
- Preheat oven to 400 F.
- Spray a 13x9 inch (3 quart) glass baking dish with non-stick cooking spray.
- Bring water to a boil in a large pot and add the pasta and broccoli. Add the peas during the last 2 minutes of cooking. Cook until pasta is tender (according to the package directions), drain in a colander.
- Meanwhile, sauté the onions and red pepper in butter until tender. Stir in the mushroom and cook for about a minute.
- Stir in the condensed soup and gradually stir in the milk.
- Add the pasta, turkey, parmesan cheese, half of the mozzarella cheese, sherry, soup mixture and seasonings to the baking dish and stir well.
- Top with the remaining mozzarella cheese and bake uncovered for 30 minutes.
- Allow to stand for about 5 minutes before serving. Sprinkle with parsley and extra parmesan cheese.
Notes
Garnish with fresh parsley.