Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Ingredients
- 8 ounces uncooked spaghetti
- 3 tablespoons cornstarch
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 teaspoon seasoned salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 can (12 ounces) fat-free evaporated milk
- 2-1/2 cups cubed cooked turkey breast
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
Directions
- Preheat oven to 350°. Cook spaghetti according to package directions; drain.
- Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
- Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.
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