Creamy Turkey Tetrazzini

By Susan52

This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys.

Ingredients

• 1 tablespoon butter
• 1/2 cup onion, finely chopped
• 1/3 cup celery, finely chopped
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 3/4 cup frozen peas
• 3/4 cup carrot, I use the pre-cut matchstick carrots
• 8 ounces sliced mushrooms, optional
• 1/2 cup white wine or sherry
• 1/2 cup flour
• 4 cups chicken broth or turkey broth
• 1 cup parmesan cheese, divided
• 4 ounces light cream cheese, low fat
• 1 (8 ounce) package thin spaghetti, cooked
• 2 cups turkey meat or chicken, cooked and shredded
• 1/2 cup breadcrumbs, I used Panko

Details

Servings 6
Preparation time 20mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 350 degrees fahrenheit.

Melt butter in saute pan. Add onion, celery, pepper, salt, carrots, and mushrooms (optional). Saute until vegetables are tender.

Add flour and stir until vegetables are coated. Add wine, and stir quickly until flour is absorbed. Gradually add broth, stirring constantly. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.

Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts. Add the peas, turkey and pasta. Stir until blended.

Coat a casserole dish with non-stick spray and transfer mixture to the casserole.

Combine breadcrumbs or Pnko with 1/2 cup Parmesan cheese. Sprinkle mixture evenly over the top of the casserole.

Bake at 350 degrees fahrenheit for 30 minutes until lightly browned.

Let rest for 15 minutes before serving.