Turkey Tetrazzini


4 servings cooked pasta or brown rice

1/2 cup chicken or vegetable  broth

16 oz sliced mushrooms

1 Red Pepper, chopped (stem and seeds discarded)

3/4 cup peas

1 pound turkey breast cooked and cut into bite-size (omit if Vegetarian and add 1 15oz can beans)

2 tbsp. Dijon Mustard

3/4 cup low-fat milk (dairy free milk if needed) 

2/3 cup low-fat yogurt (dairy free yogurt if needed)

1/3 cup parmesan cheese (dairy free grated cheese if needed)

1/2 cup bread crumbs (gluten free breadcrumbs if needed)

2 tbsp olie oil



Preheat oven to 350°. Heat broth in large pan, add mushrooms and peppers and cook covered for5 minutes over medium heat. Add peas, turkey (or beans), mustard, and milk. Stir and cook for 5 minutes. Add milk, yogurt, parmesan cheese and stir. Add noodles or rice and stir it all together. Put it in a 13” x 9” baking dish. Heat oil in a small pan and stir in bread crumbs. Pour crumbs evenly over the casserole. Bake for 20 minutes or until heated. 


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