Turkey Tetrazzini
Servings:*
9Ingredients
- 8 ounces rigatoni
- 1/2 cup margarine
- 1/2 cup Flour
- 1 cup 2 percent milk
- 1 (14 ounce) can 1/3 less sodium chicken broth
- 3 cups cooked, cubed turkey
- 1/2 pound mushrooms, sliced
- 3/4 cup half-and-half
- 1/4 cup dry sherry
- 1 teaspoon Salt
- 1/2 teaspoon White Pepper
- 1/8 teaspoon Nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sliced almonds
Tempting turkey main dish...from northern Italy.
Directions
- Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.