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Cheesy Turkey Tetrazzini Recipe
|Uncooked spaghetti||8 Ounce|
|Olive oil||1 1⁄2 Teaspoon|
|Green bell pepper||1 , chopped|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs), chopped|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped oven roasted turkey breast||3 Cup (48 tbs)|
|Chopped roasted red bell peppers||1⁄4 Cup (4 tbs) (Bottled)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Reduced-fat and reduced-sodium condensed cream of chicken soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Chopped fresh parsley||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
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
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.