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Turkey Tetrazzini

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Submitted by dcasilayon

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
CUP ML BUTTER
or margarine
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH CHICKEN BOUILLON CUBES
crumbled or 1 envelope instant chicken broth *
1 237
CUP ML WATER
boiling
1 237
2 3E+1
TABLESPOONS ML SHERRY
8 231.2
OUNCES ML/G SPAGHETTI
cooked & drained
2 473
CUPS ML TURKEY
cooked, cubed *
4 115.6
OUNCES ML/G MUSHROOMS
sliced
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

  1. Melt butter in a large, heat-resistant, non-metallic bowl in microwave oven for 30 seconds 2. Blend in flour, salt, pepper and crumbled bouillon cube.
  2. Gradually stir in boiling water and cream.
  3. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth, stirring frequently.
  4. Stir in sherry, spaghetti, turkey and mushrooms.
  5. Pour mixture into a deep, 2-quart, heat-resistant, non- metallic casserole.
  6. Sprinkle with grated cheese and heat, uncovered, in Microwave oven 4 minutes or until heated through.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 601 57% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 640mg 27%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 29g
Vitamin A 26% Vitamin C 1%
Calcium 20% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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