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Cheesy Turkey and Vegetable Tetrazinni

 

Cheesy Turkey and Vegetable Tetrazinni recipe
43

Yield

6

servings

Prep

15

min

Cook

55

min

Ready

80

min

 

Ingredients

1 package egg noodles
frozen
*
10 ½ ounces cream of mushroom soup
one can
½ cup milk
½ cup water
2 cups cheddar cheese
shredded
1 ½ cups turkey
cooked and cubed
*
1 ½ cups frozen peas & carrots mix
thawed
2 tablespoons pimentos
1 3/8 cups bread crumbs
seasoned
2 tablespoons Parmesan cheese
2 tablespoons 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

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 32350% of calories 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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