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Turkey Tetrazzini

Prep Time15 minutes
Cook Time25 minutes
Servings: 4
Calories: 414kcal

Ingredients

  • 6 ounces pasta (I used thin spaghetti)
  • 2 teaspoon olive oil
  • ½ onion (chopped)
  • 1 zucchini (sliced)
  • 2 garlic cloves (minced)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon white pepper (black pepper works fine too)
  • 1 10oz. can low fat condensed cream of mushroom soup (lowest-sodium you can find)
  • 1 cup skim milk
  • 12 to 16 ounces leftover turkey (choppd into ½ - inch cubes)
  • 1 ounce Parmesan cheese (grated or shredded - divided use)
  • ¼ cup panko bread crumbs (or crushed Saltines)

Instructions

  • Preheat the oven to 350 °F. Lightly spray an 8x8-inch baking dish with nonstick spray.
  • Boil a pot of water and prepare the pasta according to package instructions -- cook until al dente, not quite tender, 3 to 4 minutes less than what the package instructions say. Drain and set aside.
  • While the pasta is cooking, heat the oil in a skillet over medium heat. Cook the onion for about 3 minutes, until it just begins to soften.
  • Add the zucchini slices to the skillet and put the lid on for about 3 minutes to steam the zucchini a little until it starts to soften and turn light brown.
  • Add the garlic, nutmeg and pepper to the skillet. Stir for about 1 minute, until the garlic is fragrant.
  • Stir condensed cream of mushroom soup and milk into the zucchini mixture. Turn the heat up to medium-high and bring the mixture to a boil, then turn the heat down low and let it simmer for about 3 minutes, until the mixture starts to thicken.
  • Stir in the turkey, pasta, and Parmesan cheese (reserve 2 tablespoons of cheese for sprinkling on top)
  • Spoon the mixture into the prepared baking dish.
  • Stir together the panko bread crumbs and the reserved 2 tablespoons of Parmesan cheese. Sprinkle evenly over the top of the turkey/pasta mixture. Give it a light spray with nonstick spray or an olive oil mister.
  • Bake for 25 minutes at 350 °F until the top is browned.