How To Make TURKEY TETRAZZINI CASSEROLE {Recipe Video}

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Sprinkle 1/2 teaspoon of seasoned salt over 1 pound of chopped turkey and stir to combine; set aside.

In a skillet set to medium heat, add 2 tablespoons of salted butter, 1 cup of diced white mushrooms, 1/2 cup of diced white onion, and 1/2 teaspoon of ground thyme; simmer for 3-4 minutes until onions are translucent and mushrooms are slightly soft.

Transfer the cooked onion and mushroom mixture to the bowl with the turkey; keep the skillet hot but reduce the heat.

In the same skillet, melt 3 tablespoons of butter; once melted, add 3 tablespoons of all-purpose flour and whisk until thick.

Gradually drizzle in 2 cups of 2% milk while whisking to prevent clumps; start with half the milk, then add more as it thickens.

Add turkey broth (or chicken broth or vegetable broth) and let it come to a barely simmer, stirring constantly to prevent scorching.

Once slightly thickened, turn off the heat and add 1/2 cup of freshly shredded Parmesan cheese; whisk until melted and smooth.

Season the cheese sauce with freshly cracked pepper and a dash of salt; add the turkey and vegetable mixture to the bowl.

Stir in 2 cups of mixed frozen vegetables and 8 ounces of cooked spaghetti; mix until well combined.

Spray a 9 by 13 pan with cooking spray and transfer the mixture into the pan, spreading it out evenly.

Crush 1/2 cup of butter crackers and sprinkle them on top along with the remaining 1/2 cup of shredded Parmesan cheese.

Preheat the oven to 400°F and bake for 17-20 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens