Cheesy Turkey Tetrazzini

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 37 Minutes

Nutritional Information

Calories 245
Fat 4.8 g
Satfat 1.6 g
Protein 21.1 g
Carbohydrate 30.7 g
Cholesterol 49 mg
Iron 2.2 mg
Sodium 494 mg
Caloriesfromfat 17 %
Fiber 1.7 g
Calcium 49 mg

Ingredients

8 ounces uncooked spaghetti
1 1/2 teaspoons olive oil
1 green bell pepper, chopped
1 1/2 cups presliced mushrooms, chopped
1/2 cup finely chopped onion
3 cups coarsely chopped oven-roasted turkey breast (about 14 ounces)
1/4 cup chopped bottled roasted red bell peppers
1 (10.75-ounce) can condensed Cheddar cheese soup, undiluted
1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Cooking spray

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, mushrooms, and onion. Sauté 5 minutes or until tender.

Combine cooked pasta, green bell pepper mixture, turkey, and next 5 ingredients in a large bowl. Spoon mixture into an 11 x 7- inch baking dish coated with cooking spray.

Cover and bake at 350° for 15 minutes. Uncover and bake an additional 10 minutes.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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