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Tuesday, June 7, 2011

Turkey Tetrazini.

I'm not sure what made me look for this recipe. But it had to be something with the noodles and creamy sauce.. Too bad I didn't have any Chicken like the recipe called for, so instead I found a bag of leftover Thanksgiving turkey (yes, thanksgiving). So I improvised and it was pretty delicious. I also had some elbow noodles instead of spaghetti open, so I threw those in.

Thanks to EatatHomeCooks.com, it is where I found the original recipe, before I altered it. She had a variation that had it in the crockpot, but I forgot to start it, so I had to go with the oven recipe. Either way- Easy, Yummy, Filling dinner.

Turkey Tetrazini (makes 8 servings)

3 cups Chopped Turkey (or Chicken)
1/2 cup Fat Free Chicken Broth
2 cans Cream soups (I used 2 C. of Chicken)
8 ounce F.F. Sour Cream
8 ounces cooked Spaghetti noodles (or Elbow macaroni)
1 cup low fat/fat free mozzarella cheese

Cook noodles according to package directions. Preheat Oven to 375. Mix Turkey, Broth, Soups and Sour Cream in a bowl together. Rinse noodles the mix into Turkey. Spread into 9x13 pan. Cover with Mozzarella cheese. Bake for 30-45 minutes (until cheese is golden brown and bubbly). Remove from oven and let sit for 5-10 minutes.

We served it with steamed broccoli, which was the perfect side for it. The only thing I could think that would make it better would be a dash of pepper and garlic salt. It's definitely a keeper!

Now I'm off to decide what type of pie I really need... B/C it's that or a cupcake, neither of which I have in the house and both I'm craving like crazy.

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