Try this Turkey Tetrazinni recipe, or contribute your own.
Suggest a better descriptionCook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain. Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 3/4" x 7 1/2" baking dish. Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake, uncovered, in 375 degree oven 30 minutes or until hot.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 6 | ||
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Calories: 572 | ||
Calories from Fat: 209 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 135.8mg | 42 % | |
Sodium 886.1mg | 31 % | |
Potassium 440.5mg | 12 % | |
Total Carbohydrate 57.7g | 17 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 53.8g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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