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Turkey Tetrazzini by Jes Mostek serves: 8

Ingredients:

1 (12 oz.) box

whole wheat spaghetti or fettucini pasta

1 (10.75 ounce) can

condensed cream of celery soup

1 c.

sour cream

1/4 tsp.

pepper

1/4 c.

butter, divided

1 (8 oz.) pkg.

fresh mushrooms

1 (1 lb.) bag

frozen peas and carrots

2 c.

cooked turkey, diced

3/4 c.

bread crumbs

1/4 c.

grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Break pasta into 2"-4" pieces. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain. Add cream of celery soup, sour cream and pepper. Stir until well combined. Set aside.

Using a microwave-safe medium mixing bowl, melt 2 T. butter. Stir in bread crumbs and grated Parmesan cheese until well-coated (add additional melted butter if necessary). Set aside.

Preheat oven to 375°F.

Thoroughly wash and dice mushrooms. In a large skillet over medium-high heat, sauté mushrooms in remaining 2 T. butter until mushrooms are tender (about 5 minutes). Stir in turkey and frozen vegetables. Keep mixture in skillet over flame until heated through. Add to pasta.

Transfer mixture to 9” x 13” baking dish. Sprinkle bread crumb mixture evenly over top. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling and crumb mixture is golden brown.