Turkey Tetrazzini - a must-have casserole

Mushrooms, pasta and a creamy sauce combine for this much-loved casserole

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Detroit - In some households, Turkey Tetrazzini is as much of a family tradition as cranberry sauce on Thanksgiving.  Tina Miller, Meijer Healthy Living Advisor provides this excellent casserole recipe.

Turkey Tetrazzini
Serves 8

8 ounces thin spaghetti, broken into 3-inch lengths, cooked, rinsed, and drained
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup Parmesan cheese, divided
3 cups diced cooked turkey
2 tablespoons diced pimientos, OPTIONAL
1 tablespoon butter
8 ounces sliced mushrooms
1/4 chopped cup onion
1 can cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry, wine or water
salt and pepper, to taste

1. Preheat oven to 350 degrees. Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese. Add turkey and pimientos.

2. In a skillet, melt butter and sauté mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients.

3. Gently stir to combine ingredients; place in a greased casserole and sprinkle with remaining cheeses.

4. Cover with lid or foil and bake at 350° for about 45 minutes, or until hot and bubbly.

Nutrition Information per serving: Calories 286, Fat 14g, Cholesterol 69mg, Sodium 512 mg, Carbohydrate 14g, Fiber 1g, Protein 25g.