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Light Turkey Tetrazzini Casserole Recipe

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This recipe for Light Turkey Tetrazzini Casserole, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Jackson Hartshorn
Added: Friday, June 10, 2005


8 oz. spaghetti
3 cups cubed skinless turkey breast (about 1 pound)
2 (10 oz. cans) reduced-fat condensed cream of
mushroom soup
1 cup low fat (1%) milk
1/3 cup Romano cheese
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 tsp. pepper
1/4 cup dried bread crumbs
2 tbsp. light butter, melted

Preheat the oven to 375 degrees. Spray an 11X7 baking dish with nonstick spray. Cook the spaghetti according to package directions. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and pepper in a large bowl; add the spaghetti and toss well. Transfer to the baking dish. Combine the bread crumbs and butter in a small bowl. Sprinkle over the spaghetti mixture and bake until the top is golden 20 to 25 minutes.




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