Campbell's Turkey Tetrazzini Recipe - Cooking Index
1 | Campbell's cream of mushroom | |
Soup - (i use cream of potatoe) | ||
1/2 cup | 118ml | Milk |
1/4 cup | 59ml | Grated parmasan |
1/4 cup | 15g / 0.5oz | Finely chopped onion |
1/4 cup | 59ml | Sour cream - (you can use low |
Fat sour cream | ||
1 1/2 cups | 93g / 3.3oz | Cooked turkey or chicken, cubed |
1 cup | 237ml | Zucchini - cut in half length- (small) |
Wise and thinly sliced - (about a cup) (I use 2 small zucchini makes it | ||
Tastier!) | ||
1 1/2 cups | 355ml | Cooked spaghetti - (3 oz dry) |
1. In a large bowl, combine soup, milk, parmasan cheese, onion and sour cream. Stir in turkey and zucchini. Add spaghetti;toss gently to coat. Spoon into 1-1/2 quart baking dish or casserole.
2. Bake at 375F. for 30 mins or until hot and bubbling. Serve with additional parmasan cheese if desired.
Prep time:20 minutes Cook time:30 minutes
From the Campbell's Fabulous One-Dish Recipes cook book
Source:
Troop 21
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