Turkey Tetrazzini with Cheddar and Parmesan - Hometownstations.com-WLIO- Lima, OH News Weather Sports

Turkey Tetrazzini with Cheddar and Parmesan

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1 1-pound box ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1 8 ounce package fresh sliced mushrooms
2 cups low-fat milk
1 can cream of mushroom soup
1 cup fat-free chicken broth or left over turkey broth
1/2 cup grated Parmesan cheese
3 cups cooked diced turkey
1 cup frozen peas
1 cup shredded, reduced-fat Cheddar cheese
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt


1) Preheat oven to 350 degrees. Spray a shallow three-quart baking dish with cooking spray; set aside.

2) In a small skillet, melt the butter and sauté mushrooms lightly.

3) In a large bowl combine the soup and milk and stir to smooth consistency.

4) Add the chicken broth and mushrooms.

5) Stir Parmesan cheese and cheddar cheese, pasta, turkey and peas into the soup mixture; spoon into prepared baking dish.

6) Cover the baking dish with foil.Bake about 35-40 minutes or until edges are browned and bubbling.

7) Sprinkle with additional cheddar cheese, if desired.

Yields eight servings.