Turkey Tetrazzini

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(casserole, turkey, pasta, mushrooms, cheese, peas)

Yield: 12 servings, 493 calories

Ingredients

1 (16 ounce) package linguine pasta
½ cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
½ cup white wine
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups chopped cooked turkey (or chicken)
1 cup grated Parmesan cheese
paprika to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Tip:

Make your own cream of mushroom soup. Here's the recipe.