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Turkey Veggie Tetrazzini

Level
Easy
Prep
20 minutes
Cook
45 minutes
Servings
12 servings
  • Turkey Veggie Tetrazzini is a hearty combination of Italian-style vegetables, turkey and whole wheat spaghetti mixed with a creamy sauce. A crowd pleaser!
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 8 ounces dry whole-wheat spaghetti
  • 1 package (16 ounces) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 fluid ounces) reduced sodium chicken broth
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup (2.25 ounces) shredded Parmesan cheese, divided
  • 2 cups cooked, chopped turkey breast meat
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Step 2
Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
Step 3
Meanwhile, heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
Step 4
Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
Step 5
Bake for 20 to 25 minutes or until lightly browned. Serve immediately.
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