Not-Benson’s Turkey Tetrazzini


This is one of my husband’s favorite dishes not only because it’s delicious, creamy, and a true comfort food, but mostly because it reminds him of our years at our alma mater Santa Clara University! Back in the day when we attended college, there was one, huge cafeteria for all of our meals…Benson Center. Imagine an up-scale dining hall with an occasional bout of food fights - similar to the scene from Animal House. Benson served a bland, carb-loaded, thick turkey tetrazzini that filled our stomachs. My recipe a little healthier and has more flavor. For my fellow Broncos from Santa Clara, this one is for you!!

Not-Benson’s Turkey Tetrazzini 

Santa Clara University Benson Center dining room circa 1963
10 ounces uncooked vermicelli or thin pasta
2 tsp. vegetable oil (enough to cook turkey in the pan)
1 pound of turkey breast cutlets (you can also substitute and use chicken tenders)
¼ tsp. onion powder
½ tsp. salt, divided
½  tsp. black pepper, divided
¾ cup low-fat milk
2/3 cup low-fat sour cream
1/3 cup grated Parmesan cheese
1 (10.75 oz.) can of cream of chicken, or mushroom, soup
1/3 dry breadcrumbs
2 T. melted butter
cooking spray

Preheat oven to 450 degrees. Cook pasta according to package directions. Drain (do not rinse). Heat oil in a large nonstick skillet over medium-high heat. Sprinkle with onion power, ¼ teaspoon salt, and ¼ teaspoon pepper. Add turkey to pan and cook until done, about 3 minutes per side. Remove turkey from pan. Combine milk, sour cream, parmesan cheese, and soup in a large bowl. Chop turkey and add to bowl. Add remaining ¼ tsp. salt, ¼ teaspoon pepper, and cooked pasta. Gently stir to combine. 
Combine breadcrumbs and melted butter in a small dish, stirring to combine and set aside.
Spoon mixture into a 13” x 9” baking dish coated with cooking spray. Sprinkle breadcrumb mixture over pasta mixture. 

Bake at 450 degrees for 12 minutes or until thoroughly heated.







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