Turkey Tetrazzini

• Meat

  • 2 cups Turkey

• Produce

  • 3 cloves Garlic
  • 3/4 lb Mushrooms
  • 1 Onion
  • 1 tbsp Parsley, fresh

• Canned Goods

  • 2 1/4 cups Chicken broth, reduced sodium

• Pasta & Grains

  • 12 oz Spaghetti, dry

• Baking & Spices

  • 3 tbsp Flour
  • 1 tsp Italian seasoning
  • 1 Salt & pepper

• Dairy

  • 3 tbsp Butter
  • 1 1/3 cups Half & half or light cream
  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 8 oz Spreadable cream cheese

Found on spendwithpennies.com

Description

Ingredients

• 12 oz dry spaghetti
• 3 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• ¾ lb mushrooms, sliced
• 3 tablespoons flour
• 2¼ cups chicken broth (reduced sodium)
• 8 oz spreadable cream cheese (garlic flavor)
• 1⅓ cups half & half or light cream
• salt & pepper to taste
• 1 tablespoon fresh parsley
• 1 teaspoon Italian seasoning
• 2 cups chopped turkey
• 2 cups mozzarella cheese, divided
• ¼ cup parmesan cheese

Directions

• Preheat oven to 350 degrees.
• Cook spaghetti al dente according to package directions.
• Cook butter, onions and garlic over medium heat until softened. Add mushrooms and cook an additional 3 minutes. Stir in flour and cook 1 minute.
• Add broth and cream all at once. Cook until thick & bubbly, let boil 1 minute. Stir in cream cheese until melted. Add parsley and seasonings
• Combine spaghetti, turkey, 1 cup of mozzarella cheese and sauce. Pour into a greased 9x13 pan. Top with remaining mozzarella, cover and bake 20 minutes. Sprinkle with parmesan and and bake an additional 10-15 minutes uncovered until hot & bubbly.