Turkey tetrazzini casserole

9
8
8
Smartpoints value per serving
Total Time
42 min
Prep
7 min
Cook
35 min
Serves
8
Difficulty
Easy
This well-known, comfort-food classic—originally made with chicken—has become a favorite way to use up leftover Thanksgiving turkey. But its cozy, old-school personality, and the ease of putting it together, makes it a great dish to add to your weekly rotation any time you have a little leftover pasta and some chicken or turkey on hand. It comes together in about 45 minutes, and would make a great dinner or lunch on a chilly day. Serve it with roasted and/or fresh vegetables on the side. Roasted squash or Brussels sprouts would be excellent cold-weather options, and either would be great along with a crisp green salad to offset the richness of the tetrazzini.

Ingredients

uncooked spaghetti

8 oz

cooked turkey breast without skin

1 pound(s), cubed, about 3 cups

canned condensed cream of mushroom soup

20 oz, reduced-fat, (2 cans)

low-fat milk

1 cup(s)

romano cheese

2 oz, grated

garlic powder

½ tsp

ground cumin

½ tsp

black pepper

¼ tsp, freshly ground

dried plain breadcrumbs

¼ cup(s)

light butter

2 Tbsp, unsalted, melted

Instructions

  1. Preheat the oven to 375ºF. Spray a 7 x 11-inch baking dish with nonstick spray. Cook the spaghetti according to package directions. Drain and keep warm.
  2. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and pepper in a large bowl; add the spaghetti and toss well. Transfer to the baking dish.
  3. Combine the bread crumbs and butter in a small bowl. Sprinkle over the spaghetti mixture and bake until the top is golden, 20–25 minutes. Yields 1 cup per serving.

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