Turkey Tetrazzini

Turkey Tetrazzini

Ready in 45 minutes
4 avg, 1 review(s) 100% would make again

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This favorite of ours uses up leftover turkey and adds sliced zucchini. Whole-wheat spaghetti and low-sodium, low-fat cream soup make this version as heart-healthy as it is delicious. Try adding carrots, green beans, broccoli, or other veggies to this casserole to expand your family's palate.

"The recipe calls for zucchini, but I like to change it up and add different vegetables to this each time I make it."

- CookingPassion

Ingredients

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Cooking spray
4 ounces Dried whole-wheat spaghetti
2 teaspoon Olive oil
1/2 cup Chopped onion
8 ounces Zucchini; , cut crosswise into 1/4-inch slices
2 medium Garlic cloves; , finely chopped
1/4 teaspoon Ground nutmeg
1/4 teaspoon White pepper
1 (10.75 ounce) can Low-fat condensed cream of mushroom soup; , (lowest sodium available)
2/3 cup Fat-free milk
12 ounces Cooked turkey; , cut into 1/2-inch cubes
1/4 cup Panko bread crumbs
1 tablespoon Shredded or grated Parmesan cheese

Original recipe makes 4 Servings

Servings  

Preparation

Preheat the oven to 350 deg F. Lightly spray an 8-inch square baking pan with cooking spray.

Prepare the pasta using the package directions, omitting the salt and oil and cooking until almost tender, 3 to 4 minutes less than directed. Drain well in a colander. Set aside.

Meanwhile, heat a large nonstick skillet over medium heat for 2 minutes. Add the oil, swirling to coat the bottom. Cook the onion for 3 minutes, or until it begins to soften, stirring frequently. Reduce the heat to low.

Stir in the zucchini. Cook for 3 minutes, or until it begins to soften and turns light brown, stirring constantly.

Sprinkle with the garlic, nutmeg, and pepper. Cook for 2 minutes, stirring constantly.

Stir in the soup and milk. Increase the heat to medium and bring to a simmer. Simmer for 3 minutes, or until the mixture begins to thicken. Remove from the heat.

Stir in the turkey, then the pasta. Spoon into the pan, lightly smoothing the top.

In a small bowl, stir together the panko and Parmesan. Sprinkle over the casserole. Lightly spray with cooking spray.

Bake for 25 minutes, or until the pasta is bubbly and the top is browned.

Credits

Added on Award Medal
Verified by SunnyJF

A great, healthy way to use up leftover turkey. photo by CookingPassion CookingPassion

Calories Per Serving: 345 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe calls for zucchini, but I like to change it up and add different vegetables to this each time I make it.
CookingPassion 1 year ago
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