Creamy Creole Turkey Bake


  • 2/3 cup chopped onion
  • 2/3 cup chopped celery
  • 1/3 cup chopped green bell pepper
  • 1 garlic clove, minced, or 1/4 teaspoon garlic powder
  • 1 tablespoon butter
  • 1/4 pound fresh mushrooms, sliced
  • 4 ounces cream cheese, softened
  • 1 (8 ounce) can stewed tomatoes, drained
  • 1 1/2 teaspoons Creole seasoning
  • 4 ounces fettuccini, cooked according to package directions
  • 2 cups 1/2-inch cubed cooked turkey
  • Vegetable cooking spray
  • 1/4 cup grated Parmesan cheese


  1. In medium nonstick skillet, over medium-high heat, sauté onion, celery, green pepper and garlic in margarine for 4 to 5 minutes or until vegetables are crisp-tender.
  2. Add mushrooms and sauté for 2 minutes. Remove from heat.
  3. In medium bowl blend cream cheese, tomatoes and Creole seasoning. Fold in vegetable mixture, fettuccini and turkey.
  4. Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray.
  5. Sprinkle cheese over top and bake at 325 degrees F for 30 minutes or until bubbly.

Serves 4.

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