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Cheesy Turkey Tetrazzini

Prep time 17 mins
Cook time 37 mins
Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

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

Oxmoor House Healthy Eating Collection