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 Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 6


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


  • Preheat oven to 350˚. Coat a shallow 2-3-quart baking dish with cooking spray; set aside.
  • 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.
  • 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
5/5 (1 Review)