Turkey tetrazzini casserole
8
Points®
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This well-known, comfort-food classic—originally made with chicken—has become a favorite way to use up leftover Thanksgiving turkey.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 skinless turkey breast
1 pound(s), cubed, about 3 cups
Canned condensed cream of mushroom soup
20 oz, reduced-fat, (2 cans)
1% low fat milk
1 cup(s)
Romano cheese
2⅔ 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
