Tasty Turkey Tetrazzini

8 ounces uncooked spaghetti noodles

1 can (14.5 ounces) chicken broth

1 can (10.75 ounces) condensed cream of mushroom soup

½ cup sour cream

1½ ounces parmesan cheese, grated (about 1/3 cup), divided

½ cup 2 percent milk

⅓ cup finely chopped onion

2 garlic cloves, pressed

½ teaspoon coarsely ground black pepper

8 ounces (1, ½-inch thick slice) oven-roasted deli turkey, diced

8 ounces sliced mushrooms

1 cup frozen cut green beans, thawed

Break noodles in half. Combine noodles and broth in a microwaveable casserole dish with a cover. Microwave, covered, on HIGH 10-13 minutes or until noodles are tender, stirring halfway through cooking.

Meanwhile, combine soup, sour cream, ¼ cup of the parmesan cheese, milk, onion, pressed garlic and black pepper in medium bowl; mix well.

Add soup mixture, turkey, mushrooms and beans to casserole dish; mix well. Microwave, covered, on HIGH 6-8 minutes or until heated through, stirring halfway through cooking. Top with remaining cheese.

Serves six.

Cook’s note: To cook on the stovetop, combine noodles and broth in (12-in.) skillet; cover and bring to a simmer over medium heat. Cook 5-6 minutes or until most of the liquid is evaporated. Add mushrooms and ¼ cup water. Cook, covered, 5-6 minutes or until mushrooms are tender, stirring occasionally. Prepare soup mixture as directed. Add turkey, soup mixture and beans to skillet. Cook 5-7 minutes or until noodles are tender.

@Recipe nutrition:Nutrition values per serving: 320 calories, 10 g fat (4.5 g saturated), 40 g carbohydrates, 2 g fiber, 18 g protein, 35 mg cholesterol, 1,160 mg sodium.

The Pampered Chef