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Turkey tetrazzini

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Ingredients/Components

pkg - 1 oz
butter - 2 Tbsp
water - 1/2 c
all-purpose flour - 1/4 c
5 oz
grated Parmesan cheese - 3 Tbsp
small onion, chopped - 1 item
olive oil - 1 Tbsp
dried thyme - 1/2 tsp
pinch of nutmeg - 1 item
fat-free half and half - 1/2 c
wide egg noodles - 8 oz
frozen peas, defrosted - 1 c
cooked turkey, coarsely chopped 3 c - 3/4 lb

How to make turkey tetrazzini:

Cook egg noodles according to package directions. Rinse under cold water; drain and set aside. Heat oven to 400°.

In saucepan, melt butter over medium heat. Stir in flour and cook. Whisk in broth, water, thyme and nutmeg. Heat to boiling, whisking constantly. Reduce heat and simmer, whisking, for 4 minutes. Stir in half and half; set aside.

In skillet, heat olive oil over medium heat. Add onion and cook 3 minutes. Add mushrooms and cook 5 minutes. In 2 1/2-quart baking dish, combine noodles, mushroom mixture, peas and turkey. Stir in sauce and sprinkle with Parmesan cheese. Bake until bubbly, about 30 minutes.

Recipe categories: Main dish, Casseroles, Turkey.

Rating:

Average rating: 3, total votes: 5

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