Turkey Tetrazzini

(1)
  1 reviews
  • 25 min prep time
  • 60 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1/2
lb uncooked spaghetti, broken into thirds
5
tablespoons butter or margarine
1/2
cup chopped onion (1 medium)
1
bell pepper, chopped
1
package (8 oz) fresh button mushrooms, quartered
1/3
cup dry sherry
2
containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
1/2
cup plus 2 tablespoons finely shredded Parmesan cheese
3
cups cut-up cooked turkey
1/2
cup bread crumbs
1/2
cup sliced almonds

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.
  2. 2 Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.
  3. 3 In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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