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Turkey Tetrazzini Florentine

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Pillsbury Kitchens
Updated Mar 8, 2005
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This easy Florentine variation features spinach and a rich, creamy sauce.

Turkey Tetrazzini Florentine

  • Prep Time 15 min
  • Total 60 min
  • Ingredients 9
  • Servings 4
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Ingredients

Casserole

  • 1 (9-oz.) pkg. uncooked refrigerated linguine, cut into thirds
  • 2 cups cubed cooked turkey
  • 1 (12-oz.) jar roasted turkey gravy
  • 1 (10-oz.) pkg. frozen creamed spinach, thawed
  • 1 (4-oz.) can mushroom pieces and stems, drained
  • 1/2 cup milk
  • 2 tablespoons dry sherry, if desired

Topping

  • 1 tablespoon butter, melted
  • 1/4 cup Progresso™ Parmesan Bread Crumbs

Instructions

  • Step 
    1
    Cook linguine to desired doneness as directed on package. Drain.
  • Step 
    2
    Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
  • Step 
    3
    In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix. Spoon into sprayed baking dish.
  • Step 
    4
    In small bowl, combine topping ingredients; mix well. Sprinkle evenly over top. Cover with foil.
  • Step 
    5
    Bake at 350°F. for 35 minutes or until bubbly. Uncover; bake an additional 10 minutes or until topping is browned.

Nutrition

480 Calories
13g Total Fat
36g Protein
54g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
480
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
110mg
37%
Sodium
1290mg
54%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
16%
Sugars
6g
Protein
36g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 1 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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