Turkey Meatball Tetrazzini
downloadEmail This Post

Turkey Meatball Tetrazzini

Prep: 20 minutes
Bake: 18 minutes • Serves: 6

Nonstick cooking spray
1 bag (12 ounces) egg noodles
2 cans (10.5 ounces each) healthier cream of mushroom condensed soup
1 cup unsalted chicken stock
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 (24-ounce) bag frozen turkey meatballs
1-1/4 cups shredded Italian cheese blend
Chopped fresh basil for garnish (optional)

1.Preheat oven to 375°; spray 8-1/2 x 11-inch baking dish with cooking spray. Prepare egg noodles as label directs, cooking 2 minutes less than directed; drain and return to saucepot.

2. In large skillet, heat soup, stock, parsley and garlic powder to a boil over medium-high heat, whisking until combined. Add meatballs and reduce heat to medium; cook 5 minutes, stirring occasionally. Remove skillet from heat; stir in egg noodles and 3/4 cup cheese. Spread noodle mixture in prepared dish; sprinkle with remaining 1/2 cup cheese. Bake tetrazzini 18 minutes or until edges are golden brown and bubbly. Makes about 8 cups.

3. Serve tetrazzini sprinkled with basil, if desired.

Approximate nutritional values per serving (1-1/3 cups):
469 Calories, 16g Fat (6g Saturated), 105mg Cholesterol,
745mg Sodium, 54g Carbohydrates, 2g Fiber, 27g Protein

Chef Tip:
For a veggie boost, stir thawed and squeezed-dry frozen spinach into soup mixture before adding meatballs. Tetrazzini can also be served with garlic bread.