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Turkey Tetrazzini


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  • 10 oz uncooked vermicelli
  • 2 tsp vegetable oil
  • 1 lb turkey breast cutlets
  • 3/4 tsp onion powder, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • 2 Tbsp dry sherry
  • 2 8oz pkgs presliced mushrooms
  • 3/4 cup frozen green peas, thawed
  • 3/4 cup fat-free milk
  • 2/3 cup fat-free sour cream
  • 1/3 cup (~ 1-1/5 oz) grated fresh Parmesan cheese
  • 1 10-3/4oz can reduced-fat cream of chicken soup
  • Cooking Spray
  • 1/3 cup dry breadcrumbs
  • 2 Tbsp butter, melted


Servings 6


Step 1

Preheat oven to 450 deg.

Cook pasta according to pkg directions, omitting salt and fat. Drain.

Heat oil in a large nonstick skillet over med-high heat. Sprinkle turkey with 1/2 tsp onion powder, 1/4 tsp salt, and 1/8 tsp pepper. Add turkey to pan; cook 2 min on each side or until done. Remove turkey from pan.

Add 1/4 tsp onion powder, sherry, and mushrooms to pan. Cover and cook 4 min or until mushrooms are tender.

Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 tsp salt, 1/8 tsp pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13x9" baking dish coated with cooking spray.

Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450 deg for 12 min or until bubbly and thoroughly heated.


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