When we were asked to provide a recipe to “healthify,” the first thing that came to mind was my turkey tetrazzini recipe. Adapted from a recipe at Taste of Home Magazine, I knew this one wasn’t super healthy. Not only does it call for cream of mushroom soup, which I know is high in sodium and processed ingredients, but it also requires white pasta, which isn’t always the best option.
This updated healthier version actually got a big thumbs up from everyone in our household, including Andrew! In fact, he said “More Mama!” when he was done with his first serving. I took the “healthification” of this recipe even further by using a large 16oz container of fresh mushrooms in lieu of the jarred ones. Also, I have seen other recipes that add defrosted green peas to the casserole for added nutrition and color – feel free to add those; we just aren’t fans in our house! As stated by the dietitian, this recipe is great for freezing. Or if you have leftover rotisserie chicken or turkey at Thanksgiving, it’s also a great way to use that.
Turkey Tetrazinni (Original Recipe)
- 1 package (7 ounces) spaghetti, broken into 2-inch pieces
- 1 pound lean ground turkey (original calls for 2 cups of chopped cooked turkey)
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 2 cans (4 ounces each) sliced mushrooms, drained
- 1/3 cup 2% milk
- 1/4 cup chopped green pepper
- 1/4 teaspoon salt
- 1 jar chopped pimientos, drained (I leave this out)
- 1/8 teaspoon pepper
- Additional shredded cheddar cheese, optional Bread Crumbs (I added this in because I like the crunch on top)
Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese and bread crumbs if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.
If You’re Shopping at Langenstein’s…
A great pasta to use for this dish is Hodgson Mills whole wheat pasta, Non-GMO project verified.
A Touro Dietitian’s Perspective
I like that this particular recipe calls for lean turkey, as sometimes ground turkey is not lean at all. Use 100% whole wheat noodles instead of white for added fiber. In place of the cream of mushroom soup, sauté mushrooms in a little low sodium chicken broth and add 1 TBSP of flour. I bet this freezes well for a mid-week quick meal.