Turkey Veggie Tetrazzini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz dry spahgetti
1 pkg (16 oz) frozen italian style vegetable blend (broccoli, red peppers, mushrooms and onions)
1 tbsp olive oil
1/4 cup all purpose flour
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 can (14.5 oz) chicken broth (I use reduced sodium)
1 can (12 oz) Carnation evaporated 2% milk
3/4 cup shredded Parmesan cheese, divided
2 cups cooked, chopped turkey meat
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Directions: |
Directions:PREHEAT oven to 350 degrees F. Grease a 13x9 inch baking dish. Cook pasta according to package directions. Add frozen veggies to boiling pasta water for last minute of cooking time ~ drain. Return pasta and veggies to cooking pot.
While pasta is cooking, heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper ~ cook stirring constantly for about 1 minute. Remove from heat and gradually stir in broth. Return to heat and bring to a boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese cooking over low heat until cheese melts. Remove from heat and add turkey. Pour cheese sauce over pasta and veggies and mix lightly (fold together). Pour into prepared baking dish and sprinkle remaining 1/4 cup cheese. Bake for 20 to 25 minutes or until lightly browned. ENJOY!!!! |
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Personal
Notes: |
Personal
Notes: Great for left over Thanksgiving turkey.
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