A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Turkey Tetrazzini Casserole
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- #46346
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (8 ounce size) cream cheese, softened
1/2 can (10 ounce size) condensed cream of mushroom soup
1/2 cup milk
8 ounces uncooked linguine pasta
4 slices bacon, chopped
2 cups cooked turkey, cubed
1 can (4 ounce size) mushrooms, drained
2 1/2 tablespoons chopped pimientos
1 teaspoon black pepper
1 pinch cayenne pepper (to taste)
1/4 cup Parmesan cheese
grated fresh parsley (optional, for garnish)
red bell pepper (optional, for garnish)
black olives (optional, for garnish)
directions
Combine cream cheese and soup and stir until smooth. Add milk and stir. If a thinner sauce is desired, stir in additional milk.
Cook linguine noodles according to package directions until firm tender. Drain pasta and place in buttered casserole dish. Make a well in center of pasta.
Scramble fry bacon until crisp. Drain fat. Place bacon, cubed cooked turkey, drained mushrooms and pimientos in center of pasta. Sprinkle with black and cayenne pepper to taste. Pour sauce mix over entire casserole. Sprinkle with grated Parmesan cheese.
Cover and bake at 350 degrees F for 30-45 minutes or until hot and bubbly. Casserole may be microwaved on high for 15-20 minutes. Garnish with parsley and strips of red bell pepper and black olives, as desired.
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nutrition data
433 calories, 22 grams fat, 33 grams carbohydrates, 25 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
November 29, 2009
awesome