Turkey Tetrazzini

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• INGREDIENTS

  • 1tablespoon butter
  • 1⁄2cup finely chopped onion
  • 1⁄3cup finely chopped celery
  • 1⁄2teaspoon ground pepper
  • 1⁄2teaspoon salt
  • 3⁄4cup frozen peas
  • 3⁄4cup carrot (I use the pre-cut matchstick carrots)
  • 8ounces sliced mushrooms (optional)
  • 1⁄2cup white wine (or sherry)
  1⁄2cup flour
• 4cups chicken broth (or turkey broth)
• 1cup parmesan cheese (divided)
• 4ounces light cream cheese (low fat)
• 1(8 ounce) package thin spaghetti (cooked)
• 2cups turkey meat, cooked and shredded (or chicken)
• 1⁄2cup breadcrumbs (I use panko)

DIRECTIONS

1. Preheat oven to 350.
2. Melt butter in saute pan.
3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
4. Saute until vegetables are tender.
5. Add flour and stir until vegetables are coated.
6. Add wine, and stir quickly until flour is absorbed.
7. Gradually add broth, stirring constantly.
8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
9. Remove from heat.
10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
11. Add the peas, turkey and pasta.
12. Stir until blended.
13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
14. Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
15. Sprinkle mixture evenly over the top of the casserole.
16. Bake at 350 for 30 minutes until lightly browned.
17. Let rest for 15 minutes before serving.