Turkey Tetrazzini
St. John's Hospital Turkey Tetrazzini
12 ounces diced turkey or chicken, cooked
1 cup chopped celery
1/2 cup chopped onions
1 small can sliced mushrooms, drained
2 tablespoons diced pimentos, drained
2 tablespoons parsley flakes
3 cups shredded cheddar cheese (divided)
1 can condensed cream of chicken soup
1 tablespoon dry chicken soup base
2 cups warm water
1/2 teaspoon prepared mustard
2 1/2 pounds cooked spaghetti (1 pound raw)
1/4 teaspoon paprika
In a large bowl, mix the turkey, celery, onions, mushrooms and pimentos. Add the parsley flakes and half of the cheese; mix. Add the soup, soup base, water, mustard and spaghetti and mix well.
Pour into a 13-by-9-inch baking dish prepared with nonstick cooking spray. Spread evenly in pan.
Sprinkle remaining cheese on top. Sprinkle with paprika.
Bake in 350 degree oven for 45 minutes to 1 hour or until casserole reaches internal temperature of 180 degrees. Remove from oven. Let sit 20 minutes before serving. Makes 8 (1-cup) servings.
Per serving: 437 calories, 30 g protein, 39 g carbohydrate, 18 g fat, 83 mg cholesterol, 3 g dietary fiber, 760 mg sodium.
|
|
member logon
