Turkey Tetrazzini Recipe
Ingredients
| Macaroni and cheese | 15 Ounce, powdered | |
| 1 tablespoon acceptable vegetable oil | ||
| 1 cup coarsely chopped onion | ||
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finley minced | |
| Mushrooms | 8 Ounce, sliced | |
| Vegetable oil spray | ||
| 12 ounces cooked breast of turkey, cubed | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| 1/2 cup grated low-fat cheddar cheese | ||
Directions
Preheat oven to 350° F.
Cook macaroni according to package directions, omitting salt.
While macaroni is cooking, heat oil in a large skillet.
Saute onion, green pepper and garlic over medium-high heat 2 to 3 minutes, or until soft.
Add mushrooms and cook 2 more minutes, or until soft.
Spray a 3-quart casserole with vegetable oil spray, if desired.
Drain the macaroni and combine with cheese packet, sauteed vegetables, turkey, milk and sherry.
Pour into prepared casserole dish.
Cover and bake 35 to 40 minutes, or until most of the liquid is absorbed.
Remove from oven and sprinkle with cheddar cheese.
Cover and allow casserole to sit for about 5 minutes, or just until cheese melts.
Cook macaroni according to package directions, omitting salt.
While macaroni is cooking, heat oil in a large skillet.
Saute onion, green pepper and garlic over medium-high heat 2 to 3 minutes, or until soft.
Add mushrooms and cook 2 more minutes, or until soft.
Spray a 3-quart casserole with vegetable oil spray, if desired.
Drain the macaroni and combine with cheese packet, sauteed vegetables, turkey, milk and sherry.
Pour into prepared casserole dish.
Cover and bake 35 to 40 minutes, or until most of the liquid is absorbed.
Remove from oven and sprinkle with cheddar cheese.
Cover and allow casserole to sit for about 5 minutes, or just until cheese melts.
Chef
