Joe's Healthy Turkey Tetrazzini

Recipe by JungleCat
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READY IN: 1hr
SERVES: 5
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs ground turkey, lean
  • 12
    medium onion, chopped
  • 1
    medium red pepper, chopped
  • 1 12
    cups broccoli, chopped into bite-sized pieces
  • 8
    ounces white mushrooms, sliced
  • 1 12
    cups water
  • 2
    teaspoons chicken bouillon
  • 10 34
    ounces Healthy Request cream of chicken soup (1 can)
  • 10 34
    ounces Healthy Request cream of mushroom soup (1 can)
  • 1
  • 8
    ounces frozen peas and carrots (1/2 bag)
  • 2
    cups 2% cheddar cheese, shredded
  • 1
    cup parmesan cheese, shredded
  • 6
    ounces whole wheat angel hair pasta (1/2 box)
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DIRECTIONS

  • Cook turkey in frying pan.
  • Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
  • Break pasta in half and prepare as directed on package.
  • In a separate pot, dissolve the chicken bouillon in the water.
  • Stir in both cans of soup and 1 can (cup) of milk.
  • Add peas and carrots.
  • Heat to a gentle boil.
  • Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
  • Transfer to a casserole dish (9x13 is barely large enough).
  • Top with shredded parmesan cheese.
  • Back, uncovered, in a 350 degree oven for about 30-40 mins.
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