Turkey Tetrazzini with Cheddar and Parmesan

Turkey Tetrazzini with Cheddar and ParmesanThis easy turkey dish is an all-in-one dinner solution the whole family will enjoy.

Makes: 6 servings
Prep Time: 25 mins
Cook Time: 60 mins
Total Recipe Time: 1 hour 25 mins


  • Non-stick cooking spray
  • 1 package (12 ounces) whole wheat penne pasta
  • 2 tablespoons butter
  • ¼ cup flour
  • 3 cups low-fat milk
  • 1 cup fat-free low-sodium chicken broth
  • ½ cup dry white wine (or additional chicken broth)
  • ½ teaspoon pepper
  • 2 cups sliced white button mushrooms
  • ⅓ cup grated Parmesan cheese
  • 2 cups diced cooked turkey breast
  • 1 cup frozen peas
  • 1 cup shredded reduced-fat Cheddar cheese


Preheat oven to 350° F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions. In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth, wine and pepper; bring mixture to a boil. Stir in mushrooms, reduce heat and cook about 10 minutes, stirring frequently, or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Substitution Idea
Tip: This recipe works well for leftover turkey or substitute chicken for turkey.

Nutritional Facts Per Serving:

Calories 490 Carbohydrate 57 g
Fat 9 g Dietary Fiber 6 g
Cholesterol 90 mg Protein 44 g
Sodium 370 mg Calcium 50% Daily Value

Source: Midwest Dairy Association

This entry was posted in Midwest Dairy Association, Minnesota Farmers Feed US, Recipe Database, Recipe of the Month. Bookmark the permalink.

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