Cheesy Turkey Tetrazzini Recipe


MethodMain Ingredient


 Uncooked spaghetti8 Ounce
 Olive oil1 1⁄2 Teaspoon
 Green bell pepper1 , chopped
 Sliced mushrooms1 1⁄2 Cup (24 tbs), chopped
 Finely chopped onion1⁄2 Cup (8 tbs)
 Chopped oven roasted turkey breast3 Cup (48 tbs)
 Chopped roasted red bell peppers1⁄4 Cup (4 tbs) (Bottled)
 Condensed cheddar cheese soup10 3⁄4 Ounce, undiluted (1 Can)
 Reduced-fat and reduced-sodium condensed cream of chicken soup10 3⁄4 Ounce, undiluted (1 Can)
 Chopped fresh parsley1 Tablespoon
 Black pepper1⁄4 Teaspoon
 Cooking spray1

Nutrition Facts

Serving size: Complete recipe

Calories 2160 Calories from Fat 530

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 110.7 mg

Sodium 2100.9 mg87.5%

Total Carbohydrates 315 g105%

Dietary Fiber 23.4 g93.5%

Sugars 33.4 g

Protein 85 g169.3%

Vitamin A 99.8% Vitamin C 323.9%

Calcium 22.2% Iron 12.1%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, mushrooms, and onion. Saute 5 minutes or until tender.
4. Combine cooked pasta, green bell pepper mixture, turkey, and next 5 ingredients in a large bowl. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
5. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 10 minutes.