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Turkey Tetrazzini Florentine Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.5145
Energy (kCal)159.92
Carbohydrates (g)9.7601
Total fats (g)11.1894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the linguine to desired doneness as directed on the package. | 2. Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray. | 3. In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish. | 4. In small bowl, combine topping ingredients; mix well. | 5. Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly. | 6. Uncover and bake an additional 10 minutes or until topping is browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    linguine 1 package uncooked cut - - - -
    turkey 2 cups cubed cooked - - - -
    turkey gravy 1 jar roasted - - - -
    spinach 1 package thawed frozen creamed - - - -
    mushroom stem 1 can drained - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    butter 1 tablespoon melted 85.5 3.9285 2.6715 7.2
    parmesan breadcrumb 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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