Turkey Tetrazzini

By carvalhohm

Ingredients

• 1/2 lb uncooked spaghetti, broken into thirds
• 5 tablespoons butter or margarine
• 1/2 cup chopped onion (1 medium)
• 1 bell pepper, chopped
• 1 package (8 oz) fresh button mushrooms, quartered
• 1/3 cup dry sherry
• 2 containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
• 1/2 cup plus 2 tablespoons finely shredded Parmesan cheese
• 3 cups cut-up cooked turkey
• 1/2 cup bread crumbs
• 1/2 cup sliced almonds

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.

Stir sherry, Alfredo sauce and 1/2 cup cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.

In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.