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Smoked Turkey Tetrazzini with Artichokes and Red Bell Peppers

Prep time 10 mins
Cook time 15 mins
Bake time 25 mins
Yield Makes 8 servings
Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking.


  • 1 (12-ounce) package amber-and-spinach-colored fettuccine*
  • 1/4 cup butter or margarine
  • 1 medium-size yellow onion, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon hot sauce
  • 3 cups milk
  • 3 cups chopped smoked turkey
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (7-ounce) jar roasted red bell peppers, drained and chopped
  • 1 (6-ounce) jar sliced mushrooms, drained
  • 1 cup white wine
  • 1 cup freshly shredded Parmesan cheese, divided
  • 1 cup sliced almonds
  • 3 tablespoons chopped fresh parsley

How to Make It

  1. Cook pasta according to package directions; drain and set aside.

  2. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, artichoke hearts, bell peppers, mushrooms, and wine.

  3. Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.

  4. Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.

  5. Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.

  6. *1 (12-ounce) package regular fettuccine may be substituted.

  7. Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.