Tasty Turkey Tetrazzini--Yields 6 servings
8 oz uncooked spaghetti noodles
1 can (14.5 oz) chicken broth
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 oz Parmesan cheese, grated (about 1/3 cup), divided
1/2 cup 2 % milk
1/3 cup finely chopped onion
2 garlic cloves, pressed
1/2 tsp coarsely ground black pepper
1 8-oz slice oven-roasted deli turkey (1/2 in. thick), diced
1 pkg (8 oz) sliced mushrooms
1 cup frozen cut green beans, thawed
1) Prepare all ingredients before starting.
2) Combine noodles and broth in a 12-in skillet. Cover and bring to a simmer over medium heat. Cook 5-6 minutes or until most of the liquid is evaporated. Add mushrooms and 1/4 cup water. Cook, covered, 5-6 minutes or until mushrooms are tender, stirring occasionally.
3) Prepare soup mixture while step 2 is cooking on the stove by combining the soup, sour cream, 1/4 cup of Parmesan cheese, milk, onion, pressed garlic, and black pepper; mix well.
4) After step 2 is complete, then add the turkey, soup mixture, and beans to the Skillet. Cook 5-7 minutes or until noodles are tender and soup and beans have had time to heat up.