Turkey Veggie Tetrazzini

Turkey Veggie Tetrazzini
Makes:
12
Prep Time:
20
minutes
Total Time:
65
minutes
based on 7 reviews
18

Dietary Considerations:

Low CalorieLow FatLow Sodium
Turkey Veggie Tetrazzini is a hearty combination of colorful Italian-style vegetables, turkey and whole-wheat spaghetti mixed with a creamy sauce. This updated classic is an easy, yet delicious crowd pleaser.

In this recipe:

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Ingredients:

  • 8 oz. dry whole-wheat spaghetti
  • 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 fl. oz.) reduced sodium chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
  • 2 cups cooked, chopped turkey breast meat

Directions:

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.


Reviews:

Review This Recipe

Great Healthy Dish

 Star(s)

NANCY CHAPMAN from Yorba Linda, CA

I love cooking veggies and meat all in one dish and this is one of the best. It is easy to cook, healthy and tasty. I also substitute what I have on hand for the vegetables. What a versatile dish!

Read More Reviews

Review This Recipe
  •  Star(s)

    Great Healthy Dish

    NANCY CHAPMAN from Yorba Linda, CA

    I love cooking veggies and meat all in one dish and this is one of the best. It is easy to cook, healthy and tasty. I also substitute what I have on hand for the vegetables. What a versatile dish!

  •  Star(s)

    A Real Keeper

    Jan Truhler from Saint Paul, MN

    We loved this recipe! I used chicken instead of turkey because that is what I had. I also used fresh peppers with frozen broccoli since I had those as well. We loved it! The sauce is tasty without being too heavy and the flavors meld well together. I'll be making this often!

  •  Star(s)

    Tasty

    S Sparrow from Chesapeake, VA

    This was quick & easy. I used regular pasta, and added some extra cheese. My som said he couldnt say the dish name but it was goooood.

  •  Star(s)

    Great for leftover turkey!

    Gwen Malinowski from Chicago, IL

    Different from the usual recipes using canned mixed veggies and cream of mushroom soup. My family enjoyed this version.

  •  Star(s)

    Pretty good

    P E from Elsberry, MO

    A great way to use your leftover turkey.

  •  Star(s)

    TIP TOP TETRAZINNI

    Ann Novick from NASHUA, NH

    turkey tetrazini was a long ago favorite meal. Back in those days, it wasmade w/ condensed ( cream of) mushroom soup & green beans. I prefer the Italian veggies& homemade sauce so much more. We often had it as an economical meal when the money ran out before the month did . On occasion, it was even served to company, using less of that precious food moneybudget for entertaining. There were never any leftovers; guests & family devouredevery last bite w/ gusto. I particularly like the method of coking the veggies along w/ the pasta (one less pot)

  •  Star(s)

    Great for kids

    Ashley Wilkerson from ,

    My family loves turkey so this was great but I have a hard time getting my kids to eat veggies but not tonight they loved they ate the whole thing so I know next time I have to make two or three

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 180
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 15% of DV
  • Vitamin C: 4% 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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Turkey Veggie Tetrazzini

Ingredients

  • 8 oz. dry whole-wheat spaghetti
  • 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 fl. oz.) reduced sodium chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
  • 2 cups cooked, chopped turkey breast meat

 

Directions

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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