Best Gluten Free Creamy Turkey Tetrazzini Recipes

GLUTEN-FREE CREAMY TURKEY TETRAZZINI

Steps:

• Cook spaghetti until firm al dente.
• Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
• Set aside.
• Spray a nonstick pan with cooking spray, and place over medium-high heat.
• Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
• Put spaghetti in an even layer over the mushrooms.
• Put turkey in a layer over the spaghetti.
• Make the sauce:.
• Melt margarine over medium heat, and whisk in the flours.
• Dissolve the potato starch in either the milk or the broth.
• Whisk the milk and broth into the margarine mixture, and bring to a boil.
• Stir until thickened.
• Pour over all.
• Bake at 400 degrees for 20 minutes, until nice and bubbly!
• The rice pasta may be a bit mushy, but it still tastes really good. If you undercook the pasta a little bit, it might help.

CREAMY TURKEY TETRAZZINI

Steps:

• Preheat oven to 350.
• Melt butter in saute pan.
• Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
• Saute until vegetables are tender.
• Add flour and stir until vegetables are coated.
• Add wine, and stir quickly until flour is absorbed.
• Gradually add broth, stirring constantly.
• Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
• Remove from heat.
• Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
• Add the peas, turkey and pasta.
• Stir until blended.
• Coat a casserole with non-stick spray and transfer mixture to the casserole.
• Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
• Sprinkle mixture evenly over the top of the casserole.
• Bake at 350 for 30 minutes until lightly browned.
• Let rest for 15 minutes before serving.

ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

Steps:

• Heat oven to 375°F.
• In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
• Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
• Bake about 15 minutes or until bubbly.

CREAMY TURKEY TETRAZZINI

Steps:

• Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13x9-in. baking dish. Make a well in center of pasta, making a space about 6x4 in. , To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake until bubbly and heated through, 20-30 minutes longer.

CREAMY TURKEY TETRAZZINI

Steps:

• Saute onions and mushrooms in butter.
• Add broth and cream cheese;.
• stir over low heat until cream cheese is melted.
• Add remaining ingredients except parmesan cheese; mix lightly.
• Pour into 1-1/2 quart casserole; sprinkle with parmesan cheese.
• Bake at 350 degrees for 30 minutes.