Turkey Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil8 oz. fresh mushrooms, sliced1 cup skim milk1 cup low-sodium chicken or vegetable broth1 1/2 tbsp cornstarch1/2 chicken bouillon cube, if using veg. broth1/2 teasp salt1/4 teasp black pepper1/2 teasp onion powderpinch of nutmeg3 cups cooked turkey or chicken6 oz egg noodles, cooked until tender2 tbsp Parmesan cheesepaprika
Heat oven to 350 degrees.
Heat olive oil in skillet over medium heat. When hot, add mushrooms and saute just until tender.
Combine milk, broth, cornstarch, salt, pepper, onion powder, and nutmeg in small saucepan. Cook over medium heat, stirring, until mixture thickens and begins to bubble.
Spray a 2-quart shallow baking dish with nonstick spray. Spread cooked and drained noodles in bottom of dish. Spread cooked mushrooms over the noodles; top with turkey. Pour cream sauce over all, then sprinkle with Parmesan and paprika. Bake for 30 minutes, or until hot and liquid is bubbling.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Heat olive oil in skillet over medium heat. When hot, add mushrooms and saute just until tender.
Combine milk, broth, cornstarch, salt, pepper, onion powder, and nutmeg in small saucepan. Cook over medium heat, stirring, until mixture thickens and begins to bubble.
Spray a 2-quart shallow baking dish with nonstick spray. Spread cooked and drained noodles in bottom of dish. Spread cooked mushrooms over the noodles; top with turkey. Pour cream sauce over all, then sprinkle with Parmesan and paprika. Bake for 30 minutes, or until hot and liquid is bubbling.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 7.0 g
- Cholesterol: 68.1 mg
- Sodium: 407.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.9 g
- Protein: 19.9 g
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