Turkey Tetrazzini

Turkey Tetrazzini
Photo by www.myrecipes.com

Ingredients

  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (10-ounce) package frozen petite peas, thawed
  • 1 ½ cups shredded baby Swiss cheese
  • 3 ½ cups chopped cooked turkey, chicken, or ham
  • 2/3 cup milk
  • ½ cup crushed garlic-and-onion seasoned croutons
  • 1 (16-ounce) jar Alfredo sauce
  • + 4 more ingredients
    • 12 ounces thin spaghetti, cooked
    • 1 cup shredded Parmesan cheese, divided
    • ¼ teaspoon paprika
    • 1 (8-ounce) package sliced fresh mushrooms

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish. Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over c...

View full recipe at My Recipes

Comments

Variations on Turkey Tetrazzini

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    • 1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as Healthy Choice)
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    • 3/4 teaspoon onion powder, divided
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  • Turkey Tetrazzini
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    • 2 1/2 cups hot cooked spaghetti (about 5 ounces uncooked)
    • 2 cups cubed cooked turkey breast (about 1/2 pound)
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    • 1 small onion, chopped
    • 8 ounces spaghetti, cooked
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    • 2 c shredded Cheddar cheese
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    • 1 cup cooked peas
    • 1/3 cup fine fresh bread crumbs
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    • 1/4 cup all-purpose flour
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    • 2 tablespoons chopped fresh parsley
    • Parsley sprigs (optional)
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    • 1 (8-ounce) package sliced baby bella (cremini) mushrooms
    • 1/2 teaspoon kosher salt
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    • 2 cups low-sodium chicken broth
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