"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Turkey Tetrazzini w/cheddar and Parmesan Recipe

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This recipe for Turkey Tetrazzini w/cheddar and Parmesan, by , is from Suz's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kuhn
Added: Wednesday, November 19, 2008


4 cups dry (12 oz) ziti or penned pasta, cooked according to package directions
2 Tablespoon butter
cup flour
3 cups low-fat milk
1 cup fat free chicken broth
cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced mushrooms
2 cups diced, cooked turkey breast
1/3 cup frozen peas
cup shredded, reduced-fat cheddar cheese.

Preheat oven to 350 degrees and spray a shallow 2-3 quart baking dish w/ cooking spray. Set aside.
In a large saucepan over medium heat, melt butter and stir in flour.
Cook, stirring constantly about 2 minutes.
Whisk in milk, broth, wine and a dash of pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently, about 10 minutes or until mixture thickens and mushrooms are softened.
Stir in Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish.
Top w/cheddar cheese and cover loosely w/foil.
Bake 45 minutes or until bubbling and hot throughout.

Personal Notes:
Personal Notes:
Karen Eden's recipe




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