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Turkey Mushroom Tetrazzini Recipe

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This recipe for Turkey Mushroom Tetrazzini, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

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

Directions:
Directions:
Preheat oven to 350. Cook spaghetti according to package directions; drain.

Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.

Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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