Turkey Tetrazzini

By jennifergooding

Ingredients

• 8 oz uncooked spaghetti noodles
• 1 can (14.5 oz) chicken broth
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 oz Parmesan cheese, grated (about 1/3 cup), divided
• 1/2 cup 2% milk
• 1/3 cup finely chopped onion
• 2 garlic cloves, pressed
• 1/2 tsp coarsely ground black pepper
• 1 8oz slice oven rosted deli turkey (1/2 inch thick), diced
• 1 pkg (8 oz) sliced mushrooms
• 1 cup frozen cut green beans, thawed

Details

Servings 6

Preparation

Step 1

Break noodles in half. Combine noodles and broth in Pampered Chef's Deep Covered Baker. Microwave, covered, on high 10-13 minutes or until noodles are tender, stirring halfway through cooking. Meanwhile, combine soup, sour cream, 1/2 cup of Parmesan cheese, milk, onion, pressed garlic, and black pepper in batter bowl; mix well.
Add soup mixture, turkey, mushrooms, and beans to baker; mix well. Microwave, covered, on high for 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.

Tip: To cook on stovetop, combine noodles and broth in 12 in skillet; cover and bring to a simmer over medium heat. Cook 5-6 minutes or until most of the liquid is evaporated. Add mushrooms and 1/4 cup water. Cook, covered, 5-6 minutes or until mushrooms are tender, stirring occasionally. Prepare soup mixture as directed in Step 1. Add turkey, soup mixture, and beans to skillet. Cook 5-7 minutes or until noodles are tender.