Turkey Tetrazzini with Cheddar and Parmesan


(Recipe from Midwest Dairy Association)

Nonstick cooking spray

1 package (12 ounces) whole wheat penne pasta

2 tablespoons butter

1/4 cup flour

3 cups low-fat milk

1 cup fat-free low-sodium chicken broth

1/2 cup dry white wine (or additional chicken broth)

1/2 teaspoon pepper

2 cups sliced white button mushrooms

1/3 cup grated Parmesan cheese

2 cups diced cooked turkey

1 cup frozen peas

1 cup shredded reduced-fat Cheddar cheese

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


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