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For Electric Cooperative Members

Ali Allie | CoServ Electric

2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green pepper
1 clove garlic, minced
1 tablespoon butter
1/4 pound mushrooms, sliced
4 ounces light cream cheese, softened
1 can stewed tomatoes (8 ounces), drained
1 1/2 teaspoon Creole seasoning
4 ounces fettuccine, cooked according to package directions
2 cups cooked, cubed turkey
1/3 cup grated Parmesan cheese

  • Preheat oven to 325 degrees.
  • In a medium nonstick skillet over medium-high heat, sauté the onion, celery, green pepper and garlic in butter 4–5 minutes or until the vegetables are crisp-tender. Add the mushrooms and sauté 2 minutes more. Remove from heat.
  • In a large bowl, blend the cream cheese, tomatoes and Creole seasoning. Fold in the vegetable mixture, cooked fettuccine and turkey.
  • Apply vegetable cooking spray to a 9-inch square baking dish and pour the mixture into it. Sprinkle Parmesan cheese over the top. Bake 30 minutes or until bubbly.

Servings: 12. Serving size: 4 ounces. Per serving: 424 calories, 66.38 g protein, 11.46 g fat, 6.26 g carbohydrates, 1.10 g dietary fiber, 1,421 mg sodium, 2.06 g sugars, 130 mg cholesterol