Creamy Turkey Tetrazzini

Steps on how to prepare a Creamy Turkey Tetrazzini recipe

Time

1 hour 5 minutes

Servings

1

Calories

420.9

    Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 3/4 cup frozen peas
  • 3/4 cup carrot (I use the pre-cut matchstick carrots)
  • 8 ounces sliced mushrooms (optional)
  • 1/2 cup white wine (or sherry)
  • 1/2 cup flour
  • 4 cups chicken broth (or turkey broth)
  • 1 cup parmesan cheese (divided)
  • 4 ounces light cream cheese (low fat)
  • 1 (8 ounce) package thin spaghetti (cooked)
  • 2 cups turkey meat, cooked and shredded (or chicken)
  • 1/2 cup breadcrumbs (I use panko)

    How to make it

  1. 1. STEP

    Preheat oven to 350.

  2. 2. STEP

    Melt butter in saute pan.

  3. 3. STEP

    Add onion, celery, pepper, salt, carrots, and mushrooms (optional).

  4. 4. STEP

    Saute until vegetables are tender.

  5. 5. STEP

    Add flour and stir until vegetables are coated.

  6. 6. STEP

    Add wine, and stir quickly until flour is absorbed.

  7. 7. STEP

    Gradually add broth, stirring constantly.

  8. 8. STEP

    Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.

  9. 9. STEP

    Remove from heat.

  10. 10. STEP

    Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.

  11. 11. STEP

    Add the peas, turkey and pasta.

  12. 12. STEP

    Stir until blended.

  13. 13. STEP

    Coat a casserole with non-stick spray and transfer mixture to the casserole.

  14. 14. STEP

    Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.

  15. 15. STEP

    Sprinkle mixture evenly over the top of the casserole.

  16. 16. STEP

    Bake at 350 for 30 minutes until lightly browned.

  17. 17. STEP

    Let rest for 15 minutes before serving.

    Ingredients

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 3/4 cup frozen peas
  • 3/4 cup carrot (I use the pre-cut matchstick carrots)
  • 8 ounces sliced mushrooms (optional)
  • 1/2 cup white wine (or sherry)
  • 1/2 cup flour
  • 4 cups chicken broth (or turkey broth)
  • 1 cup parmesan cheese (divided)
  • 4 ounces light cream cheese (low fat)
  • 1 (8 ounce) package thin spaghetti (cooked)
  • 2 cups turkey meat, cooked and shredded (or chicken)
  • 1/2 cup breadcrumbs (I use panko)

    Tags

    CHICKEN

    POULTRY

    MEAT

    WEEKNIGHT

    OVEN

    < 4 HOURS

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