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    You are in: Home / Recipes / Turkey Veggie Tetrazzini Recipe
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    Turkey Veggie Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Ceezie's Note:

    A great recipe from Very Best Baking ... I always have Evaporated Milk leftover after holiday baking and alot before. This is a great recipe for that and to make after Thanksgiving to use up some turkey.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      PREHEAT oven to 350°F Lightly grease 13 x 9-inch baking dish.
    2. 2
      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.
    3. 3
      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.
    4. 4
      POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
    5. 5
      BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Turkey Veggie Tetrazzini

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 235.0
     
    Calories from Fat 55
    23%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.6 g
    13%
    Cholesterol 11.8 mg
    3%
    Sodium 339.8 mg
    14%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 2.7 g
    11%
    Sugars 4.5 g
    18%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    turkey breast

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