Turkey Tetrazzini Florentine

Name: Turkey Tetrazzini Florentine
Prep time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 (9-oz.) pkg. uncooked refrigerated linguine, cut into thirds; 2 cups cubed cooked turkey; 1 (12-oz.) jar roasted turkey gravy; 1 (10-oz.) pkg. frozen creamed spinach, thawed; 1 (4-oz.) can mushroom pieces and stems, drained; 1/2 cup milk; 2 tablespoons dry sherry, if desired; 1 tablespoon butter, melted; 1/4 cup Progresso™ Parmesan Bread Crumbs

11 Ratings

3 Reviews

0 Questions

Prep 15 min
Total 60 min
Ingredients 9
Servings 4

This easy Florentine variation features spinach and a rich, creamy sauce.

By Pillsbury Kitchens

Updated March 8, 2005

Ingredients

Casserole

1 (9-oz.) pkg. uncooked refrigerated linguine, cut into thirds
2 cups cubed cooked turkey
1 (12-oz.) jar roasted turkey gravy
1 (10-oz.) pkg. frozen creamed spinach, thawed
1 (4-oz.) can mushroom pieces and stems, drained
1/2 cup milk
2 tablespoons dry sherry, if desired

Topping

1 tablespoon butter, melted
1/4 cup Progresso™ Parmesan Bread Crumbs

Steps

1

Cook linguine to desired doneness as directed on package. Drain.
2

Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
3

In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix. Spoon into sprayed baking dish.
4

In small bowl, combine topping ingredients; mix well. Sprinkle evenly over top. Cover with foil.
5

Bake at 350°F. for 35 minutes or until bubbly. Uncover; bake an additional 10 minutes or until topping is browned.