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Mushroom Turkey Tetrazzini

This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser! —Linda Howe, Lisle, Illinois.
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1/4 cup sherry or additional pasta water
  • 3/4 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk
  • 2/3 cup grated Parmesan cheese, divided
  • 4 cups cubed cooked turkey breast
  • 1/4 teaspoon paprika, optional

Directions

  • Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.
  • In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.
  • Bake, covered, until bubbly, 25-30 minutes.
Nutrition Facts
1 cup: 357 calories, 7g fat (3g saturated fat), 71mg cholesterol, 717mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
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