Monday, January 12, 2009

Turkey Tetrazzini

2/3 cup skim milk
1/2 recipe Cream of Mushroom soup (or one can)
1 16 oz. jar Alfredo sauce
3 1/2 - 4 cups chopped cooked turkey, or chicken
12 - 16 oz. thin spaghetti
1 pkg frozen petite peas, thawed
1 8 oz. pkg sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/4 tsp. paprika

Cook spaghetti noodles.  Whisk together soup and milk, then whisk in Alfredo sauce.  Stir in chopped meat, cooked spaghetti noodles, peas, mushrooms, Swiss cheese and 1/2 cup Parmesan cheese.  Pour into a lightly greased 10x15 baking dish.  Sprinkle remaining Parmesan and paprika over the top.  Bake, covered, at 375˚ for 30 minutes.  Uncover and bake 15 more minutes or until golden brown and bubbly.  Let stand 10 minutes before serving.

Adapted from Emily Lu's recipe

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