Preheat oven to 350 degrees. Make the sauce.
Melt 4 Tbls. butter in medium saucepan over medium
heat. Stir in flour. Cook 1 minute until mixture
is bubbly, stirring constantly. Gradually stir in
milk, vinegar, salt, pepper, and thyme. Cook 5
minutes, stirring frequently. Reduce heat to low
and cook an additional 5 minutes until sauce has
thickened slightly. Stir in 1/4 c. Parmesan
cheese. Remove from heat, cover, and set aside.
Melt 2 Tbls. butter in large skillet over medium
heat, Add mushrooms, celery, onion, and garlic.
Cook until celery is crisp tender, stirring
frequently.
Add cooked drained pasta, sauce, turkey, and peas to
the skillet. Stir to combine well. Pour into
greased 9x13 baking dish. Sprinkle top with
remaining 1/4 cheese and breadcrumbs. Bake 20
minutes until hot and bubbly.
Serving size is 1 cup. Per serving, has 259
calories, 8g fat, 29 mg cholesterol, 396 mg sodium,
32g carbohydrate, 4 g fiver, 5 g sugar, and 18g
protein.
Originally Submitted
10/16/2011
0 Out of 5 from
0 reviews
You can add this Turkey Tetrazzini recipe to your own private DesktopCookbook.
