Turkey Tetrazzini



1-1/4 c skim milk

3/4 c TURKEY BROTH or reduced-sodium chicken bouillon

2 tbsp cornstarch

1/2 tsp salt

1/2 tsp garlic powder

1/8 tsp pepper

1/4 c grated Parmesan cheese

2 tbsp dry white wine

1 Can (4 oz) mushrooms, drained

1 Jar (2 oz) chopped pimiento, drained

4 oz spaghetti, cooked according to package directions and drained

2 c COOKED TURKEY, cut into 1/2-inch cubes

2 tbsp sliced almonds



In 3-quart saucepan, over medium heat, combine milk, broth, cornstarch, salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in cheese, wine, mushrooms, pimiento, spaghetti and turkey.

Pour turkey mixture into lightly greased 9-inch square casserole dish. Top with almonds.

Bake in a preheated 375 degree F oven for 25 minutes or until mixture bubbles and top is browned. Allow to rest for 5 minutes before serving.

Nutrition Facts

320 Total Calories

7 g Total Fat

19 % Daily Total Fat

59 g Cholesterol

541 mg Sodium

32 g Total Carbohydrates

30 g Protein