Turkey Tetrazzini with Cheddar and Parmesan

Turkey Tetrazzini with Cheddar and Parmesan

10 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 30 m
Recipe by  National Dairy Council

“An easy turkey dish with a creamy mushroom sauce layered with pasta and cheese. Parmesan and Cheddar cheeses contain a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 (1 1/2 cup) servings

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a shallow two to three-quart baking dish with cooking spray; set aside.
  2. In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in fat-free or low-fat lactose-free milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
  3. Stir Parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Share It

Reviews (10)

Rate This Recipe
Andrea
6

Andrea

This was an excellent recipe! We will definitely be making again and again. This is a great way to use leftover turkey.

bobpiazza
6

bobpiazza

Made this exactly as stated. Very good and only 14% fat. I'll make again, but add additional seasoning to my flavor choice. If you are like me and shy away from those soooo yummy recipies that are 70% of more fat then try this.

Christina
5

Christina

This was a perfect winter dish!!! Very Delicious. My husband and I couldn't stop eating it. It's a great meal to freeze, especially for us, we have a newborn and we don't have much time to cook these days. I added a little bit more chicken broth and cheese only because we like it cheesy and creamy.I also used egg noodles. Didn't have mushrooms on hand, but it was still a Great Dish!!!

More Reviews

Similar Recipes

Creamy Banana Walnut Oatmeal
(4)

Creamy Banana Walnut Oatmeal

Crustless Cheddar and Sun-Dried Tomato Mini Quiches
(5)

Crustless Cheddar and Sun-Dried Tomato Mini Quiches

Cheddar and Mushroom Breakfast Squares
(2)

Cheddar and Mushroom Breakfast Squares

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce
(2)

Crab Cakes with Coleslaw and Lime Dill Yogurt Sauce

Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce
(1)

Cinnamon Raisin Bread Pudding with Vanilla Yogurt Sauce

Monterey Jack Pita Pizza
(0)

Monterey Jack Pita Pizza

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 689 cal
  • 34%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 97.8 g
  • 32%
  • Protein
  • 46.9 g
  • 94%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Banana Walnut Oatmeal

>

next recipe:

Cheese-Stuffed Turkey Burgers