Turkey Tetrazzini

Cooking oil spray
8 ounces spaghetti noodles
1 teaspoon vegetable oil
1 cup chopped onion
8 ounces sliced mushrooms*
1 cup chopped green bell pepper
1 teaspoon bottled minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2 cups cooked turkey chunks, skin removed*
1 can (10 3/4 ounces) cream of reduced-fat, reduced-sodium mushroom soup*
1/2 cup skim or low-fat milk
1/2 cup light sour cream
1 ½ cups (6 ounces) shredded Cheddar cheese, or to taste

Preheat oven to 350 degrees F. Spray a 13 X 9-inch baking dish with cooking oil spray. Set aside.

Cook spaghetti, according to package directions, to the al dente stage. Do not overcook.

Meanwhile, heat oil over medium heat in a 12-inch nonstick skillet. Peel and coarsely chop onion, adding to skillet as you chop. Cook onion for 1 minute. Rinse mushrooms, add to skillet, and cook, stirring from time to time, while seeding and coarsely chopping bell pepper. Add to skillet. Add garlic, Worcestershire sauce and black pepper. Cook vegetables, stirring from time to time, until mushrooms release their liquid, about 5 minutes. While vegetables cook, cut turkey into bite-size chunks, if necessary. Set aside.

Combine soup, milk and sour cream in a large bowl, stirring until well combine. Add turkey chunks and vegetables. Stir and toss until well mixed.

When pasta is done, drain into a colander, shaking well to remove as much excess water as possible. Add noodles to bowl. Stir gently and toss until well combined. Pour mixture into prepared baking dish. Bake, covered with foil, until bubbly and hot throughout, about 40 minutes (longer if not at room temperature). Remove dish from oven, uncover, sprinkle cheese evenly on top, and return to the oven and bake, uncovered until cheese melts, about 5 minutes. Serve at once.

Turkey Tetrazzini

Approximate Values Per Serving: 406 calories (33% from fat), 15 g fat (8 g saturated), 85 mg cholesterol, 29 g protein, 39 g carbohydrates, 3 g dietary fiber, 624 mg sodium

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