Creamy Turkey Tetrazzini
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys.
|1/2 cup||finely chopped onion|
|1/3 cup||finely chopped celery|
|1/2 teaspoon||ground pepper|
|3/4 cup||frozen peas|
|3/4 cup||carrot, cut into matchsticks|
|8 ounces||sliced mushrooms|
|1/2 cup||white wine (or sherry)|
|4 cups||turkey or chicken broth|
|1 cup||Parmesan cheese (divided)|
|4 ounces||light cream cheese (low fat)|
|1 (8-ounce) package||thin spaghetti (cooked)|
|2 cups||turkeys meat, cooked and shredded (or chicken)|
|1/2 cup||bread crumbs or panko|
Preheat oven to 350.
Melt butter in saute pan.
Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
Saute until vegetables are tender.
Add flour and stir until vegetables are coated.
Add wine, and stir quickly until flour is absorbed.
Gradually add broth, stirring constantly.
Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
Remove from heat.
Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
Add the peas, turkey and pasta.
Stir until blended.
Coat a casserole with non-stick spray and transfer mixture to the casserole.
Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
Sprinkle mixture evenly over the top of the casserole.
Bake at 350 for 30 minutes until lightly browned.
Let rest for 15 minutes before serving.