Wednesday, November 14, 2007

Turkey Tetrazzini

  • 2 oz uncooked spaghetti, broken in half
  • 1 C cubed cooked turkey breast
  • 2/3 C condensed cream of chicken soup, undiluted
  • 1/2 C shredded cheddar cheese
  • 1/3 C chopped onion
  • 1 Tbsp diced pimientos
  • 1 tsp Worcestershire sauce
  • 1/8 tsp salt, optional
  • 1 Tbsp grated Parmesan cheese

1. Cook spaghetti according to package directions; drain. Stir in the turkey, soup, cheese, onion, pimientos, Worcestershire sauce and salt if desired.
2. Transfer to a 1-qt baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350°F for 25-30 minutes or until bubbly.

Robyn's notes: I substituted whole wheat linguine for the spaghetti. This went quickly and both of us liked it. Served with Black Eyed Pea Salad.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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