Turkey Tetrazzini Casserole
- 8 oz uncooked spaghetti
- 1 pound(s) cooked turkey breast with skin, cubed (3 cups)
- 20 oz canned condensed cream of mushroom soup, reduced-fat, (2 cans)
- 1 cup(s) low-fat milk
- 2 2/3 oz romano cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp black pepper, freshly ground
- 1/4 cup(s) dried plain breadcrumbs
- 2 Tbsp light butter, 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.
For decades Americans have preferred to look at it as a creative way to recycle leftover Thanksgiving turkey. Either way, it’s irresistible, especially with our creative seasonings.