Turkey Tetrazzini

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  1. 1/2

  2. lb uncooked spaghetti, broken into thirds

  3. 5

  4. tablespoons butter or margarine

  5. 1/2

  6. cup chopped onion (1 medium)

  7. 1

  8. bell pepper, chopped

  9. 1

  10. package (8 oz) fresh button mushrooms, quartered

  11. 1/3

  12. cup dry sherry

  13. 2

  14. containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce

  15. 1/2

  16. cup plus 2 tablespoons finely shredded Parmesan cheese

  17. 3

  18. cups cut-up cooked turkey

  19. 1/2

  20. cup bread crumbs

  21. 1/2

  22. cup sliced almonds

  23. 1.Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
  24. 2.Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
  25. 3.In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.
November 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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