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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.