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Ingredients
- 1 T EVOO
- 1 onion chopped
- 8 oz mushrooms sliced
- 3 T flour
- 1 1/4 c low sodium vegetable broth
- 2 c 2% milk
- 1 bag (12 oz) whole wheat egg noodles
- 10 oz bag of frozen cauliflower, thawed
- salt and pepper
- 1 lb cooked turkey breast, cut into chunks
- 1/4 c whole wheat bread crumbs, toasted
- chopped fresh parsley
Details
Servings 6
Preparation time 50mins
Cooking time 80mins
Preparation
Step 1
Preheat the oven to 375. In a large pot, heat the EVOO over med heat. Add the onion and cook until softened, 5 min. Add the mushrooms and cook until softened and most of their liquid has evaporated, about 5 min.
Sprinkle with the flour and cook, stirring for 2 min. Increase the heat to me high, and add 1 c broth and cook, stirring, until sauce is smooth, about 2 min. Stir in the milk and bring to a boil; lower the heat and simmer, stirring until the sauce has thickened, 15-20 min. Remove from the heat.
Meanwhile, in a large pot of salted water cook the noodles al dente, and drain.
Using a food processor, puree the cauliflower with the remaining broth. Stir this into the sauce and season with salt and pepper. Gently fold in the noodles and the turkey. Transfer tetrazzini to a 9-13 baking dish and sprinkle with the bread crumbs. Bake until the edges are golden brown, about 30 min. Top with parsley and serve.
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