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TURKEY TETRAZZINI Recipe

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This recipe for TURKEY TETRAZZINI, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb uncooked spaghetti
1/4 cup finely chopped onion
1 garlic clove, minced
1 tbsp butter
3 tbsp cornstarch
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 can (12 oz.) fat-free evaporated milk
2 1/2 cups cubed cooked turkey breast
1 can (4 oz.) mushroom stems and pieces, drained
1/2 tsp seasoned salt
Dash pepper
2 tbsp grated parmesan cheese
1/4 tsp paprika

Directions:
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.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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