From Light & Tasty

Your family will flip over this turkey and mushroom casserole from Irene Banegas of Las Cruces, New Mexico. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, that no one will suspect that it's low in fat.


INGREDIENTS


* 1/2 pound uncooked spaghetti
* 1/4 cup finely chopped onion
* 1 garlic clove, minced
* 1 tablespoon butter
* 3 tablespoons cornstarch
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 1 can (12 ounces) fat-free evaporated milk
* 2-1/2 cups cubed cooked turkey breast
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1/2 teaspoon seasoned salt
* Dash pepper
* 2 tablespoons grated Parmesan cheese
* 1/4 teaspoon paprika


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.


DIRECTIONS



Cook spaghetti according to package directions; drain. In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes.
Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with Parmesan cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.




NUTRITIONAL INFO



Nutritional Analysis: 1-1/4 cups equals 331 calories, 5 g fat (2 g saturated fat), 51 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.