Turkey Tetrazzini

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Butter

  Salted

  1 tbsp or 14g

• Cornstarch

  3 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  411g

• Canned milk

  Evaporated, nonfat, with added vitamin a and vitamin d

  12 fl oz or 383g

• Diced Cooked Turkey Breast

  2 ½ cup or 250g

• Mushrooms

  Canned, drained solids

  1 can or 132g

• Seasoned Salt

  ½ tsp or 50g

• Pepper

  Spices, black

  ¹⁄₁₆ tsp or 0.1g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Paprika

  Spices

  ¼ tsp or 0.5g

Directions

1. Cook spaghetti according to package directions; drain
2. In a large saucepan, saute the onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through