Leftover Turkey Tetrazzini
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
8 ounces dry spaghetti pasta, uncooked
PAM® Original No-Stick Cooking Spray
1/2 cup chopped yellow onion
1 cup sliced fresh mushrooms
2 cups chopped cooked turkey
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10-3/4 oz each) condensed cream of mushroom soup
3/4 cup water
3/4 cup shredded Cheddar cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 132 mg | 13% |
Carbohydrate | 38 g | 13% |
Cholesterol | 63 mg | 21% |
Total Fat | 11 g | 16% |
Iron | 2 mg | 13% |
Calories | 352 kcal | 18% |
Sodium | 831 mg | 35% |
Protein | 25 g | 50% |
Saturated Fat | 4 g | 20% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 6% |
Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.
Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.
Break dry spaghetti in half to make stirring and serving easier.
Leftover Turkey Tetrazzini