Turkey Tetrazzini Casserole
- Total Time
This comfort-food specialty—originally made with chicken—is said to have been created in honor of the Italian opera singer Luisa Tetrazzini.
uncooked spaghetti8 oz
cooked turkey breast with skin1 pound(s), cubed (3 cups)
canned condensed cream of mushroom soup20 oz, reduced-fat, (2 cans)
low-fat milk1 cup(s)
romano cheese2 ⅔ oz, grated
garlic powder½ tsp
ground cumin½ tsp
black pepper¼ tsp, freshly ground
dried plain breadcrumbs¼ cup(s)
light butter2 Tbsp, unsalted, melted
- 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.
- 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.
- 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.