Turkey Tetrazzini Casserole

1 8 oz. package cream cheese (see note below)
1/2 10 oz. can cond. cream of mushroom soup
1/2 cup milk
8 oz. uncooked linguine pasta
4 strips bacon, chopped
2 cups cooked turkey, cubed
1 4 oz. can mushrooms, drained
2-3 tablespoons chopped pimientos
1/16 teaspoon black & cayenne pepper (more or less of each to taste)
1/4 cup Parmesan cheese, grated
fresh parsley (optional, for garnish)
red bell pepper (optional, for garnish)
black olives (optional, for garnish)

Soften cream cheese, add 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 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.

NOTE: Fat content of recipe maybe reduced from 20 grams per serving to 8 grams per serving if skim milk and non-fat cream cheese are substituted. This is a wonderful way to reduce fat without sacrificing the calcium benefits from the cheese and milk.

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