Campbell's Turkey Tetrazzini
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Saved in 8 recipe boxes and 8 cookbooks
Saved in 8 recipe boxes and 8 cookbooks
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 1 | can | soup, cream of mushroom | |
| 1/2 | cup |
milk |
|
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1/4 | cup | onion | finely chopped |
| 1/4 | cup | sour cream | or low fat |
| 1 1/2 | cups | turkey | or chicken, cubed* |
| 1 | small | zucchini | cut in half length-wise and thinly (about, a cup)i use 2 small zucchini, makes it tastier! |
| 1 1/2 | cups | spaghetti | or spaghettini* |
Directions
In a large bowl, combine soup, milk, parmasan cheese, onion Stir in turkey and zucchini. Add spaghetti; toss gently to coat.
Spoon into 1-1/2 quart baking dish or casserole.
Bake at 375F. for 30 mins or until hot and bubbling.
Serve with additional parmasan cheese if desired.
First published: 1996-01-27 last updated: 2013-04-20
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Nutrition Facts
Serving Size 167g (5.9 oz)Amount per Serving
Calories 22541% of calories from fat
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
22%
Trans Fat
0g
Cholesterol 14mg
5%
Sodium 612mg
26%
Total Carbohydrate
8g
8%
Dietary Fiber 1g
5%
Sugars g
Protein
17g
Vitamin A 5%
•
Vitamin C 10%
Calcium 14%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?