Turkey Tetrazzini

 


Ingredients

  • 1/2
    lb uncooked spaghetti, broken into thirds
  • 5
    tablespoons butter or margarine
  • 1/2
    cup chopped onion (1 medium)
  • 1
    bell pepper, chopped
  • 1
    package (8 oz) fresh button mushrooms, quartered
  • 1/3
    cup dry sherry
  • 2
    containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
  • 1/2
    cup plus 2 tablespoons finely shredded Parmesan cheese
  • 3
    cups cut-up cooked turkey
  • 1/2
    cup bread crumbs
  • 1/2
    cup sliced almonds

  • Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or 3-quart baking dish with cooking spray. Cook and drain spaghetti as directed on package using minimum cook time. In 4-quart Dutch oven or saucepan, melt 3 tablespoons of the butter over medium heat. Cook and stir onion in butter 3 minutes or until onion begins to soften. Stir in bell pepper and mushrooms. Cook and stir 5 to 8 minutes longer or until vegetables are tender.

    2 Stir sherry, Alfredo sauce and 1/2 cup of the cheese into mushroom mixture. Cook and stir about 2 minutes or just until hot and ingredients are blended. Stir in turkey and spaghetti. Spoon into baking dish.

    3 In small bowl, stir together bread crumbs, remaining 2 tablespoons butter and remaining 2 tablespoons cheese. Sprinkle crumbs and almonds evenly over mushroom mixture. Bake 30 to 35 minutes or until hot and topping is golden brown.

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