Creamy Turkey Tetrazzini
| Categories: | Casserole Main Poultry |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 350 |
| Serves: | 6
|
| Prep time: | 20 min |
| Cook time: | 30 min |
| Total time: | 50 min |
Ingredients
| 1 tbsp | butter |
| 1/2 cup | finely chopped onion |
| 1/3 cup | chopped celery |
| 1/2 tsp | pepper |
| 1/2 tsp | salt |
| 3/4 cup | frozen peas |
| 3/4 cup | carrots |
| 1/2 cup | white wine (or sherry) |
| 1/2 cup | flour |
| 4 cups | chicken broth |
| 1 cup | Parmesan cheese (divided) |
| 4 oz | light cream cheese |
| 8 oz | thin spaghetti, cooked |
| 2 cups | diced turkey or chicken (cooked and shredded) |
| 1/2 cup | panko breadcrumbs |
Steps
- Preheat oven to 350 degrees
- Cook pasta according to package directions.
- Melt butter in a saute pan. Add onion, celery, carrots, salt and pepper. Saute until vegetables are tender
- Add flour and stir until vegetables are coated
- Add wine, stir quickly until flour is absorbed. Gradually add broth stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
- Add 1/2 cup Parmesan cheese and cream cheese. Stir until cheese melts. Add the peas, turkey and pasta. Stir until blended.
- Coat a casserole pan with non-stick spray. Transfer mixture ot the casserole dish. Top with panko breadcrumbs and 1/2 cup Parmesan cheese.
- Bake at 350 degrees for 30 minutes until lightly browned. Let rest 15 minutes before serving