Turkey Tetrazzini

By melissawelch

Ingredients

• 8 * 8 oz. dry spaghetti
• 1 * 1 pkg. (16 oz.) frozen vegetable blend (peas, carrots, corn, beans)
• 1 * 1 tablespoon olive oil
• 1/4 * 1/4 cup all-purpose flour
• 1/2 * 1/2 teaspoon garlic powder
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon ground black pepper
• 1 * 1 can (14.5 fl. oz.) chicken broth
• 1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 3/4 * 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
• 2 * 2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces

Preparation

Step 1

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.