Joe's Healthy Turkey Tetrazzini
"This dish is warm and home-y and delicious!"
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
10 cups
- Serves:
- 5
ingredients
- 1 1⁄4 lbs ground turkey, lean
- 1⁄2 medium onion, chopped
- 1 medium red pepper, chopped
- 1 1⁄2 cups broccoli, chopped into bite-sized pieces
- 8 ounces white mushrooms, sliced
- 1 1⁄2 cups water
- 2 teaspoons chicken bouillon
- 10 3⁄4 ounces Healthy Request cream of chicken soup (1 can)
- 10 3⁄4 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
- Cook turkey in frying pan.
- Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
- Break pasta in half and prepare as directed on package.
- In a separate pot, dissolve the chicken bouillon in the water.
- Stir in both cans of soup and 1 can (cup) of milk.
- Add peas and carrots.
- Heat to a gentle boil.
- Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
- Transfer to a casserole dish (9x13 is barely large enough).
- Top with shredded parmesan cheese.
- Back, uncovered, in a 350 degree oven for about 30-40 mins.
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Reviews
-
This recipe was delicious. The only changes I made were: I used swiss cheese, and leftover turkey instead of ground turkey. Wonderful way to use up leftover turkey. Thanks for the recipe, will definitely make again.
