Take-Two Turkey Tetrazzini

Take-Two Turkey Tetrazzini

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13
20 min.
prep
65 min.
total
12 servings

Try something new with leftover turkey with this Take-Two Turkey Tetrazzini. Combine chunks of turkey with a creamy, cheesy sauce and a variety of veggies and bake with al dente spaghetti - it’s a simple dish for all ages to enjoy.

Ingredients

  • 8 oz. dry spaghetti
  • 1 pkg. (16 oz.) frozen vegetable blend (peas, carrots, corn, beans)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can (14.5 fl. oz.) chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
  • 2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces
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PREHEAT oven to 350° F. Lightly grease 13 x 9-inch 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. Return to heat; bring to boil over medium heat, stirring constantly. 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 to 25 minutes or until lightly browned. Serve immediately.

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 250
  • Calories from Fat: 50
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 305g (18% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 17g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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