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 (10¾ ounce can) ½ can 2 cans
Milk ½ cup 2 cups
Parmesan Cheese 3 Tablespoons ¾ 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-sized 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 pan(s) 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 ¾ cup per child) equal to number of children to be served.