Tetrazzini is a classic dish that combines a flavorful cheese sauce with pasta and meat. Make it with leftover Thanksgiving turkey.
INGREDIENTS | SERVES 4
- 1 tablespoon butter
- 1 (8-ounce) package sliced mushrooms
- 2 tablespoons flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried thyme leaves
- 2 cups skim milk
- 1 tablespoon lemon juice
- ½ cup shredded low-fat Swiss cheese
- 1 green bell pepper, chopped
- 4 green onions, chopped
- 2 cups diced cooked turkey
- 1 (8-ounce) package spaghetti
- ⅓ cup grated Parmesan cheese
Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of water to a boil over high heat.
In a large skillet, melt butter over medium heat. Add mushrooms and sauté, stirring occasionally, until tender, about 5 to 7 minutes. Add flour, salt, pepper, and thyme and stir until well blended. Slowly add milk, stirring constantly with a wire whisk. Add lemon juice, and simmer, stirring occasionally, until sauce thickens, about 5 minutes.
Cook spaghetti until almost al dente according to package directions. Meanwhile, add Swiss cheese, bell pepper, and scallions to the mushroom sauce and mix well.
Drain spaghetti, and add with turkey to mushroom sauce, mixing well. Transfer to prepared baking dish and sprinkle with Parmesan cheese. Bake casserole, uncovered, until hot and bubbly, about 25 to 35 minutes. Serve immediately.
Fat: 15.93 mg
Saturated Fat: 6.93 mg
Cholesterol: 85.94 mg
Sodium: 518.49 mg