Turkey Tetrazzini

My immediate family isn’t very large so we had A LOT of left over turkey after Thanksgiving. I didn’t want it to go to waste so I made turkey tetrazzini. It’s really easy and it’s pretty darn yummy.

Ingredients:

• 10 oz (about 1/2 a package) of whole wheat vermicelli or linguini

• 1 lb turkey, cubed

• 1 package of sliced baby bella mushrooms

• 1 1/2 C thawed frozen green peas

• 1 red bell pepper, diced

• 1 medium onion, diced

• 3/4 C fat-free milk

• 2/3 C fat-free sour cream

• 2/3 C grated fresh Parmesan cheese

• 1 can reduced-fat cream of chicken soup

• 1/3 C dry breadcrumbs

• 2 tbls butter, melted

• 2 or 3 cloves of garlic, minced

• S & P

• pinch of red pepper flakes

• 2 tbls EVOO

Directions:

1. Preheat your oven to 450 degrees F

2. Cook pasta according to package directions, drain and set aside.

3. In a large skillet, heat olive oil and add garlic, red pepper, onion and mushrooms. Saute until tender.

4. In a large bowl combine all of your ingredients except the butter and bread crumbs. Toss gently.

5. Spoon mixture into a 13″ x 9″ baking dish coated with cooking spray (or butter).

6. Coat bread crumbs with butter and sprinkle over dish.

7. Bake at 450 degrees F for about 20 minutes or until it’s bubbly and thoroughly heated.

You won’t even notice that most of the ingredients are fat free or that the pasta is whole what. What a great way to reuse leftovers to make another healthy meal.

#turkey #pasta #cassarole