One Pot Turkey Tetrazzini

This One Pot Turkey Tetrazzini is an easy way to enjoy leftover turkey. To make this traditional casserole healthy, we load it up with veggies and lighten up the sauce.

Author: Olena of ifoodreal.com

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 servings 1x

Category: Casserole

Method: Stove

Cuisine: North American

INGREDIENTS 

4 cups leftover cooked turkey, diced (I used turkey breast roast)

1 lb whole wheat spaghetti

1 medium onion, finely chopped

3 large celery stalks, finely chopped

2 bell peppers, finely chopped

10 oz brown mushrooms, sliced

1 tsp oregano, dried

1/2 tsp salt

Ground black pepper, to taste

2 tbsp olive oil

2 cups 2% or whole milk

3 cups any broth, low sodium

1/4 cup Parmesan cheese

1 cup cheese favorite melting cheese (I used white cheddar)

3 tbsp almond flour or meal, or breadcrumbs

STEPS

1. Preheat large Dutch oven on medium heat and add olive oil.
2. Add onion and celery, cook for 2 minutes stirring occasionally.
3. Add bell peppers, mushrooms, oregano, salt and pepper. Cook for 3-4 minutes, stirring occasionally.
4. Add milk, broth, Parmesan cheese, turkey and broken in half spaghetti. Stir with tongs well and as much as you can so as many noodles are separated and not clumped together.
5. Cover, bring to a boil, reduce heat to low and cook for 5 minutes.
6. Open the lid and stir softened spaghetti with tongs well. You want to separate pasta and mix with liquids as much as possible.
7. Cover and cook for 10 more minutes.
8. While spaghetti is cooking, in a medium bowl mix cheese and almond flour with your hands.
9. Sprinkle on top of pasta dish and broil until browned and bubbly.
10. Garnish with parsley and more pepper. Serve warm.

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