Sherry Turkey Tetrazzini
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
ground turkey
|
|
| 16 | ounces |
mixed vegetables
canned |
|
| 10.25 | ounces |
cream of mushroom soup
|
|
| 10.75 | ounce |
soup, cream of chicken
|
|
| 6 | servings |
spaghetti
cooked |
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
mushrooms
sliced |
|
| ¼ | cup |
sherry wine
|
* |
| 1 | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
ground turkey
|
|
| 462.4 | ml/g |
mixed vegetables
canned |
|
| 296.2 | ml/g |
cream of mushroom soup
|
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 6 | servings |
spaghetti
cooked |
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
mushrooms
sliced |
|
| 59 | ml |
sherry wine
|
* |
| 237 | ml |
Parmesan cheese
|
|
Directions
Heat oil and cook turkey.
Drain mixed vegetables; reserve liquid and combine with soups, milk and wine.
Add soup mixture to spaghetti and wix with turkey, vegetables, mushrooms and ¾ cup parmesan cheese.
Sprinkle remaining parmesan cheese on top.
Bake at 400℉ (200℃) for 30 minutes.
