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Turkey Tetrazzini

Posted by Nancy J. Cohen on January 5, 2014

I had some ingredients to use up and so modified a recipe I’d found online. Here is my version of the finished dish. It’s enough to last several nights.

Turkey Tetrazzini (640x480)

TURKEY TETRAZZINI

16 oz. whole wheat spaghetti or vermicelli
2 cups chopped, cooked turkey
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. package sliced mushrooms
10 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables, defrosted
1 cup shredded cheddar cheese
¼ cup white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika

Cook spaghetti according to package directions, drain, and set aside in large bowl. In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Add to spaghetti along with mushroom soup, mixed vegetables, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend. Pour into greased 11 x 14 baking dish. Sprinkle Parmesan cheese and paprika on top. Bake at 375 degrees for 25 minutes, or until heated through. Serves 4-6.

 

 

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7 Responses to “Turkey Tetrazzini”

  1. I’ve nominated you for the Liebster Award! http://dawnrenolangley.wordpress.com/2014/01/05/nominated-for-…liebster-award/

  2. That does sound easy and good! I think I might give it a try. I wonder if ground turkey would work as well?

    • You could sauté the ground turkey with the onions. As I ate this meal again tonight, I am thinking that water chestnuts would give added crunch. Or you could omit the meat entirely and make it vegetarian. Or add beans. It’s versatile!

  3. Very similar to my recipe except the cheddar cheese. I’ll try that! Thanks.

  4. […] http://nancyjcohen.wordpress.com/2014/01/05/turkey-tetrazzini/ […]

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