Turkey Tetrazzini with Cheddar
Turkey Tetrazzini is just like a turkey casserole. It contains many great ingredients together in a large saucepan. This means less clean up for you!
2 tbs. Hollandia Dairy Butter
3 cups Hollandia Dairy Fat Free or 1% Milk
4 cups dry whole wheat ziti or penne pasta, cooked according to package directions
¼ cup flour
1 cup fat-free chicken broth
½ cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced, cooked turkey breast (½ inch diced)
1/3 cup frozen peas
½ cup shredded, reduced-fat Cheddar cheese
½ teaspoon pepper (optional)
Preheat oven to 350° degrees. Spray a shallow two to three-quart baking dish with cooking spray; set aside.
In a large saucepan over medium heat, melt Hollandia Dairy Butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in Hollandia Dairy 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.
Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish. Top dish with cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.