Turkey Tetrazzini Bake

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3.5 by 11 people

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  • Makes: 6 servings
  • Serving Size: 1 cup each
  • Prep: 30 mins
  • Bake: 15 mins 375°F
  • Stand: 5 mins

Turkey Tetrazzini Bake

Directions

  1. Preheat oven to 375 degrees F. Coat a 1 1/2-quart au gratin dish or baking dish with cooking spray; set aside. Cook pasta according to package directions. Drain, reserving 1 cup of the cooking water; set aside.
  2. Meanwhile, in a small bowl combine bread crumbs, Parmesan cheese, and parsley; set aside. In a large nonstick skillet heat oil over medium-high heat. Add frozen stir-fry vegetables and garlic. Cook and stir 4 minutes. Sprinkle flour, thyme, salt, and black pepper over vegetables. Cook and stir 2 minutes more. Add evaporated milk and stock. Cook and stir about 5 minutes more or until boiling and slightly thickened.
  3. Remove skillet from heat. Add cream cheese and mustard to hot mixture in skillet, stirring until cream cheese melts. Stir in turkey, peas, and cooked pasta. Stir in enough of the reserved cooking water, 1/4 cup at a time, to make desired consistency. Transfer to prepared baking dish. Sprinkle with bread crumb mixture; coat with cooking spray. Bake 15 to 20 minutes or until edges are bubbly and top is browned. Remove from oven. Let stand 5 minutes before serving.
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Nutrition Facts (Turkey Tetrazzini Bake)

  • Per serving:
  • 281 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 54 mg chol. ,
  • 429 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 7 g sugar ,
  • 25 g pro.
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Reviews (1)

11 Ratings
663 Days Ago
Five Stars! Really good flavor with the cream cheese and mustard and using the frozen veggies speeds things up. My husband just loved it!

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