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Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking.

Recipe by Southern Living April 2005

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Recipe Summary test

prep:
10 mins
cook:
15 mins
bake:
25 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions; drain and set aside.

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  • 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.

  • 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.

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

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

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

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

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