Turkey Tetrazzini Florentine

This easy Florentine variation features spinach and a rich, creamy sauce. MORE+ LESS-

By Pillsbury Kitchens

March 8, 2005

Casserole

(9-oz.) pkg. uncooked refrigerated linguine, cut into thirds

cups cubed cooked turkey

(12-oz.) jar roasted turkey gravy

(10-oz.) pkg. frozen creamed spinach, thawed

(4-oz.) can mushroom pieces and stems, drained

1/2

cup milk

tablespoons dry sherry, if desired

tablespoon butter, melted

1/4

cup Progresso™ Parmesan Bread Crumbs

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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.