Recipe

Turkey Tetrazzini Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 11 months ago This can be made ahead and put in the fridge. Pop in the oven when ready to serve! Prep:8m Cook:25m Servings:6	Hayleesgran
	casserole easy

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Ingredients

10 ounce uncooked vermicelli

2 teaspoons vegetable oil

1 pound turkey breast cutlets

3/4 teaspoon onion powder, divided

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 tablespoons dry sherry

2 (8-ounce) packages presliced mushrooms

3/4 cup frozen green peas, thawed

3/4 cup fat-free milk

2/3 cup fat-free sour cream

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as Healthy Choice)

Cooking spray

1/3 cup dry breadcrumbs

2 tablespoons butter, melted

Directions

Preheat oven to 450°.

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.

Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.

Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

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