© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb pasta
1/2 c unsalted butter
2 c sliced mushrooms, cleaned
1 c chopped green bell pepper, seeded
1 c chopped sweet onion
2 10-oz Cans cream of mushroom soup
2 c TURKEY BROTH
2 10-oz Cans cold water
1/2 c dry white wine
2 c sharp Cheddar cheese, grated
1 10-oz package frozen peas, thawed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
4 c COOKED TURKEY, chopped
1 c grated Parmesan cheese
1 c crushed potato chips
Bring pasta pot of water to a boil. Add pasta and cook according to package directions (pasta should be slightly underdone). Drain pasta.
Melt butter in a large saucepan. Add mushrooms, bell pepper and onion. Sauté until tender. Stir in soup, broth and water. Stir in cooked pasta, wine, Cheddar cheese, peas, salt, black pepper, Worcestershire sauce and cooked turkey.
Mix together well and place mixture into a lightly buttered 11x14 inch baking dish. Sprinkle grated Parmesan cheese and crushed potato chips over all.
Bake in the preheated 375 degree oven for 30 minutes, or until heated through.
560 Total Calories
25 g Total Fat
13 g Saturated Fat
100 g Cholesterol
1014 mg Sodium
48 g Total Carbohydrates
48 g Dietary Fiber
4 g Sugars
33 g Protein
25 % Daily Protein
25 % Daily Vitamin C
30 % Daily Calcium
20 % Daily Iron