Turkey Veggie Tetrazzini
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 226.79 g dry whole-wheat spaghetti
- 453.59 g frozen italian-style mixed vegetables (broccoli, red peppers, mushrooms and onions)
- 14.79 ml olive oil
- 59.14 ml all-purpose flour
- 2.46 ml garlic powder
- 1.23 ml salt
- 1.23 ml ground black pepper
- 15 fluid ounce can reduced-sodium chicken broth
- 12 fluid ounce can evaporated lowfat 2% low-fat milk
- 177.44 ml shredded parmesan cheese, divided
- 473.18 ml cooked chopped turkey breast
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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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!