Dairy Free Turkey Tetrazzini Casserole Recipe
A comforting, dairy-free twist on the classic turkey tetrazzini casserole.
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Equipment
- Large pot
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 12 oz spaghetti broken in half
- 2 cups cooked turkey shredded
- 1 cup chicken broth
- 1 cup coconut milk
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until soft.
- Add mushrooms and cook until tender.
- Stir in chicken broth and coconut milk. Bring to a simmer.
- Add cooked turkey, peas, salt, and pepper. Mix well.
- Combine cooked spaghetti with the turkey mixture. Transfer to a baking dish.
- Bake for 30 minutes or until bubbly and golden on top.
Notes:
Feel free to add your favorite veggies or use leftover chicken instead of turkey.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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