Lighter" Turkey Tetrazzini
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 8 ounces spaghetti or 8 ounces linguine
- 3 tablespoons butter or 3 tablespoons margarine
- 1 small onion, diced
- 1⁄4 cup all-purpose flour
- 2 3⁄4 cups whole milk
- 1 (4 1/2 ounce) jar sliced mushrooms, undrained
- 1 chicken bouillon cube
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cracked pepper
- 1⁄4 cup parmesan cheese
- 2 cups turkey, cubed
- 4 slices white bread
- 3 tablespoons butter or 3 tablespoons margarine
directions
- Cook spaghetti or linguini as directed on label in a large saucepot. Drain and return to saucepot to keep warm.
- Meanwhile, in a 2 quart saucepot, melt 3 tbsp butter or margarine over medium heat.
- Add onion a cook until tender, stirring occasionally.
- Stir in flour until blended and cook for 1 minute.
- Gradually stir in milk, mushrooms with liquid, bouillon, salt and pepper.
- Cook, stirring constantly, until mixture thickens very slightly. Don't be concerned if the liquid seems thin.
- Remove from heat and stir in parmesan cheese.
- Add sauce mixture and turkey to spagetti or linguine in large pot. Gently toss to mix well and add mixture to 8 x 12 glass baking dish.
- Preheat oven 350°F
- Melt 3 tbsp butter in 2 quart saucepot on low heat.
- Tear bread slices into pieces and pulse with a food processor or blender to make course bread crumbs.
- Add bread crumbs to melted butter and stir until mixed. Top mixture with bread crumbs.
- Bake for 20 minutes and bread crumbs are golden.
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