Casseroles are one of my favorite fall dishes to make and eat. Tetrazzini is a dish my family always looks forward to and is great to make with leftover turkey or even rotisserie chicken — whatever is easiest for you. The combo of creamy sauce, noodles, and cheese is a surefire favorite. Plus, nothing is easier than combining everything into a single dish and popping it into the oven. The very nature of a casserole is being able to prepare it ahead and cook when you’re ready, a real advantage during the busy fall season. Go ahead and whip one up this week–you’ll love it!
Turkey Tetrazzini with Cheddar and Parmesan
Prep time: 40 minutes
Cook time: 45 minutes
- Nonstick cooking spray
- 1 package (12 ounces) whole-wheat or white penne or rotini pasta
- 2 tablespoons butter
- 1/4 cup flour
- 3 cups low-fat milk
- 1 cup fat-free low-sodium chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1/2 teaspoon pepper
- 2 cups sliced white button mushrooms
- 1/3 cup grated Parmesan cheese
- 2 cups diced cooked turkey breast
- 1 cup frozen peas
- 1 cup shredded reduced-fat cheddar cheese
Heat oven to 350 F. Spray shallow 2- to 3-quart baking dish with cooking spray; set aside.
Cook pasta according to package directions. In large saucepan over medium heat, melt butter and whisk in flour. Stirring constantly, cook about 2 minutes. Slowly whisk in milk, chicken broth, wine (if using) and pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook about 10 minutes, stirring frequently, or until mixture thickens and mushrooms are softened.
Stir Parmesan cheese, pasta, turkey and peas into milk mixture; spoon into prepared baking dish. Top with cheddar cheese and cover loosely with foil. Bake about 45 minutes, or until bubbling at edges and heated through.
Recipe courtesy of the Midwest Dairy Association
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