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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Turkey Veggie Tetrazzini Recipe

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This recipe for Turkey Veggie Tetrazzini is from The Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. dry whole-wheat spaghetti
1 (16 oz.) pkg. 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 (14.5 oz.) can reduced sodium chicken broth
1 (12 oz.) can evaporated lowfat 2% milk
3/4 cup (2.25 oz.) shredded parmesan cheese, divided
2 cups cooked, chopped turkey breast meat
Directions:
Directions:
Preheat oven to 350º F. Lightly grease 13x9" baking dish. Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot. Meanwhile, heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly for 1 minute. Remove from heat; gradually stir in broth. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey. Pour cheese sauce over pasta and vegetables, mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. Bake for 20-25 minutes or until lightly browned. Serve immediately.
Number Of Servings:
Number Of Servings:
12

 

 

 

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