Leftover Turkey Tetrazzini

Leftover Turkey Tetrazzini

A leftover turkey recipe of spaghetti, turkey and mushrooms in a creamy sauce with zesty tomatoes for a flavor kick

Hands On:25 | Total: 25 | Makes: 6 servings (about 1 cup each)

Ingredients:

  • 8 ounces dry spaghetti pasta, uncooked
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup chopped yellow onion
  • 1 cup sliced fresh mushrooms
  • 2 cups chopped cooked turkey
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10-3/4 oz each) condensed cream of mushroom soup
  • 3/4 cup water
  • 3/4 cup shredded Cheddar cheese, divided

Directions

  1. Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
  2. Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
  3. Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

Nutritional Information:

6 servings (about 1 cup each) Calories 352; Total Fat 11 g(Saturated Fat 4 g); Cholesterol 63 mg; Sodium 831 mg; Carbohydrate 38 g; (Dietary Fiber , Sugars 3 g); Protein 25 g; Percent Daily Values*: Vitamin A %; Vitamin C 6%; Calcium 13%; Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.


Cook's Tips

Break dry spaghetti in half to make stirring and serving easier.

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