Turkey Tetrazzini with Cheddar and Parmesan Recipe - Allrecipes.com
Turkey Tetrazzini with Cheddar and Parmesan Recipe
  • READY IN hrs

Turkey Tetrazzini with Cheddar and Parmesan

Recipe by  

"An easy turkey dish with a creamy mushroom sauce layered with pasta and cheese. Parmesan and Cheddar cheeses contain a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant."

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Ingredients Edit and Save

Original recipe makes 6 (1 1/2 cup) servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a shallow two to three-quart baking dish with cooking spray; set aside.
  2. In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in fat-free or low-fat lactose-free milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
  3. Stir Parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2012

Made this exactly as stated. Very good and only 14% fat. I'll make again, but add additional seasoning to my flavor choice. If you are like me and shy away from those soooo yummy recipies that are 70% of more fat then try this.

 
Most Helpful Critical Review
Dec 14, 2012

I made this exactly as the recipes says. Turned out okay, but was pretty flavorless. :(

 
Dec 08, 2012

This was an excellent recipe! We will definitely be making again and again. This is a great way to use leftover turkey.

 
Dec 06, 2012

This was a perfect winter dish!!! Very Delicious. My husband and I couldn't stop eating it. It's a great meal to freeze, especially for us, we have a newborn and we don't have much time to cook these days. I added a little bit more chicken broth and cheese only because we like it cheesy and creamy.I also used egg noodles. Didn't have mushrooms on hand, but it was still a Great Dish!!!

 
Dec 01, 2013

My husband and I really liked this. I did add garlic powder and onion salt. It was even better the second day!

 
Dec 19, 2012

I read others' reviews before making this (lots of "bland" comments) and tasted it during prep. So I did add a little salt, sage, rosemary, and extra Parmesan cheese. I also chopped up a small onion and tossed that in. It was still lacking something. Mine came out kinda runny, not creamy. I doubt I'll make this again.

 
Dec 11, 2012

Eating this right now as I type this... wow. This turned out so perfect. I'm glad I didn't just simply go out and buy a cooking wine though, got a California Sauvignon Blanc, which has added a perfect flavor to this (and I don't even like wine!)

 
Nov 20, 2013

This is a good casserole comfort food dish. Beware it makes a lot, we were eating it for a week. Delicious.

 

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Nutrition

  • Calories
  • 689 kcal
  • 34%
  • Carbohydrates
  • 97.8 g
  • 32%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 46.9 g
  • 94%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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