Southeast Dairy Association - turkey tetrazzini with cheddar and parmesan

Turkey Tetrazzini with Cheddar and Parmesan

Elevate this family-favorite pasta dish to a new level of flavor by using two types of cheese.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6


  • 2 tablespoons butter
  • 14 cup flour
  • 3 cups milk
  • 1 cup fat-free chicken broth
  • 12 cup dry white wine (or additional chicken broth)
  • 12 teaspoon pepper (optional)
  • 2 cups sliced white button mushrooms
  • 4 cups whole wheat ziti or penne pasta, cooked
  • 2 cups diced cooked turkey breast (12 inch dice)
  • 13 cup frozen peas
  • 13 cup grated Parmesan cheese
  • 12 cup shredded Cheddar cheese


  1. Preheat oven to 350˚. Coat a shallow 2-3-quart baking dish with cooking spray; set aside.
  2. Melt butter in a large saucepan over medium heat, stir in flour and cook 2 minutes, stirring constantly. Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
  3. Add pasta, turkey, peas and Parmesan cheese into milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake 45 minutes or until bubbling at edges and heated through.


Source of recipe: 3-A-Day of Dairy

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