Turkey tetrazzini casserole
Cooked turkey breast without skin
1 pound(s), cubed, about 3 cups
Canned condensed cream of mushroom soup
20 oz, reduced-fat, (2 cans)
2⅔ oz, grated
¼ tsp, freshly ground
Dried plain breadcrumbs
2 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.