Turkey Tetrazzini CACFP: 1 serving = 1 bread; 1 meat   Ingredients 6 servings 20 servings Noodles, flat vegetable 6 ounces 1 pound 4 ounces Ground Turkey 1 pound 3 pounds Margarine 1 Tablespoon 3 Tablespoons Onion, chopped 1 Tablespoon 3 Tablespoons Cream of Mushroom Soup, 10&3/4 ounce can 1/2 can 2 cans Milk 1/2 cup 2 cups Parmesan Cheese  3 Tablespoons  3/4 cup Parsley, dried  1 Tablespoon  3 Tablespoons Cooking Spray       1. Cook noodles as directed and drain. 2. Brown ground turkey in iron skillet, chopping it into bite-size pieces as it cooks. 3. Remove turkey from pan and set aside. Melt margarine in pan and saute chopped onions until tender, but not brown. 4. Add soup, milk and cheese to onion. Heat and stir. 5. Add parsley and turkey. 6. Toss noodles with turkey mixture. 7. Place into pans greased with cooking spray. 8. Cover with foil and bake at 375 degrees for 20-25 minutes or until heated through. 9. Divide into portions (approximately 3/4 cup per child) equal to number of children to be served.