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Joe's Healthy Turkey Tetrazzini

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“This dish is warm and home-y and delicious!”
READY IN:
1hr
SERVES:
5
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

  • 1 14 lbs ground turkey, lean
  • 12 medium onion, chopped
  • 1 medium red pepper, chopped
  • 1 12 cups broccoli, chopped into bite-sized pieces
  • 8 ounces white mushrooms, sliced
  • 1 12 cups water
  • 2 teaspoons chicken bouillon
  • 10 34 ounces Healthy Request cream of chicken soup (1 can)
  • 10 34 ounces Healthy Request cream of mushroom soup (1 can)
  • 1 cup skim milk
  • 8 ounces frozen peas and carrots (1/2 bag)
  • 2 cups 2% cheddar cheese, shredded
  • 1 cup parmesan cheese, shredded
  • 6 ounces whole wheat angel hair pasta (1/2 box)

Directions

  1. Cook turkey in frying pan.
  2. Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
  3. Break pasta in half and prepare as directed on package.
  4. In a separate pot, dissolve the chicken bouillon in the water.
  5. Stir in both cans of soup and 1 can (cup) of milk.
  6. Add peas and carrots.
  7. Heat to a gentle boil.
  8. Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
  9. Transfer to a casserole dish (9x13 is barely large enough).
  10. Top with shredded parmesan cheese.
  11. Back, uncovered, in a 350 degree oven for about 30-40 mins.

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