Ingredients for Creamy Turkey Tetrazzini
- 4 tablespoons butter
- 1 medium chopped onion
- 2 chopped celery stalks
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup grated Parmesan cheese
- 4 ounces softened Neufchâtel cheese
- 2 cups cooked thin spaghetti
- 3 cups diced cooked turkey
- 1 cup breadcrumbs
- non-stick cooking spray
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How to Make Creamy Turkey Tetrazzini
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons of butter in a large sauté pan over medium heat.
- Add 1 medium chopped onion, 2 chopped celery stalks, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 cup chopped carrots, and 1 cup sliced mushrooms.
- Sauté until vegetables are tender, about 5-7 minutes.
- Stir in 1/4 cup all-purpose flour until vegetables are evenly coated.
- Add 1/2 cup dry white wine and stir quickly until the flour is absorbed.
- Gradually whisk in 3 cups of chicken broth, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently.
- Remove from heat and stir in 1/2 cup of the grated Parmesan cheese and 4 ounces of softened Neufchâtel cheese until melted and smooth.
- Stir in 1 cup of frozen peas, 3 cups of diced cooked turkey, and 2 cups of cooked pasta.
- Stir until everything is well combined.
- Coat a 9x13 inch casserole dish with non-stick cooking spray.
- Pour the turkey mixture into the prepared casserole dish.
- In a small bowl, combine the remaining 1/2 cup of grated Parmesan cheese with 1 cup of breadcrumbs.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 30 minutes, or until the topping is lightly browned and the casserole is heated through.
- Let the casserole rest for 15 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
17g
Fat
35g
Carbs
15g
