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Cheesy Turkey & Vegetable Tetrazinni

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Submitted by artemis

Cheesy Turkey and Vegetable Tetrazinni recipe

YIELD

6 servings

PREP

15 min

COOK

55 min

READY

80 min

Ingredients

1 1
PACKAGE PACKAGE EGG NOODLES
frozen *
10 ½ 303.5
OUNCES ML/G CREAM OF MUSHROOM SOUP
one can
½ 118
CUP ML MILK
½ 118
CUP ML WATER
2 473
CUPS ML CHEDDAR CHEESE
shredded
1 ½ 355
CUPS ML TURKEY
cooked and cubed *
1 ½ 355
CUPS ML FROZEN PEAS & CARROTS MIX
thawed
2 3E+1
TABLESPOONS ML PIMENTOS
1 3/8 325
CUPS ML BREAD CRUMBS
seasoned
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, snipped

Directions

Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain.

Combine soup, milk, water and cheddar cheese in 3-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11 ¾ x 7½ inch baking dish . Combine crumbs, parmesan cheese and parsley.

Sprinkle over top. Bake, uncovered, in 375℉ (190℃) F oven 30 minutes or until hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 323 50% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 815mg 34%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 31g
Vitamin A 46% Vitamin C 11%
Calcium 37% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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