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Turkey Mushroom Tetrazzini

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Ingredients
  Spaghetti 4 Ounce
  Ground turkey 1 Pound
  Fresh mushrooms 1 Cup (16 tbs), chopped
  Skim milk 1 1⁄4 Cup (20 tbs)
  Cornstarch 2 Tablespoon
  Garlic powder 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Sweet peppers 1⁄2 Cup (8 tbs), chopped
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Almonds 2 Tablespoon, sliced
Directions

Cook the spaghetti according to the package directions, but without adding the salt.
Drain well.
In a large no-stick skillet, cook the turkey and mushrooms over medium heat about 5 minutes or until the turkey is no longer pink and the mushrooms are tender, stirring occasionally.
In a small bowl, stir together the milk, cornstarch, garlic powder and black pepper.
Stir into the turkey mixture.
Cook and stir until the mixture slightly thickens and begins to gently boil.
Cook and stir for 2 minutes more.
Remove the skillet from the heat.
Stir in the spaghetti and red peppers.
Spray a 9" X 9" baking dish with no-stick spray.
Transfer the spaghetti mixture to the dish.
Sprinkle the cheese and almonds on top.
Bake at 350° about 10 minutes or until the mixture bubbles and the top is lightly brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Quick

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