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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Turkey Tetrazzini

You don't even need leftover turkey for this creamy make-ahead casserole because it starts with quick-cooking turkey cutlets that you season and cook in a skillet.

Cooking Light JANUARY 2003

  • Yield: 6 servings (serving size: about 1 2/3 cups)

Ingredients

  • 10 ounce uncooked vermicelli
  • 2 teaspoons vegetable oil
  • 1 pound turkey breast cutlets
  • 3/4 teaspoon onion powder, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 2 tablespoons dry sherry
  • 2 (8-ounce) packages presliced mushrooms
  • 3/4 cup frozen green peas, thawed
  • 3/4 cup fat-free milk
  • 2/3 cup fat-free sour cream
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as Healthy Choice)
  • Cooking spray
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons butter, melted

Preparation

Preheat oven to 450°.

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

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.

Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.

Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 459
  • Calories from fat: 29%
  • Fat: 14.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 30.5g
  • Carbohydrate: 48.1g
  • Fiber: 3.1g
  • Cholesterol: 69mg
  • Iron: 4mg
  • Sodium: 716mg
  • Calcium: 199mg
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Turkey Tetrazzini recipe

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