Other Entrées
Turkey Tetrazzini
For One
PRODUCT DETAILS
| Nutrition Item and Amount per Serving | % Daily Value* |
|---|---|
| Total Fat 27g | 35% |
| Saturated Fat 7g | 35% |
| Trans Fat 0g | |
| Cholesterol 55mg | 18% |
| Sodium 950mg | 41% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 2g | 7% |
| Total Sugars 7g | |
| Incl. <1g Added Sugars | 2% |
| Protein 21g | 26% |
| Vitamin D 0mcg | 0% |
| Iron 0.7mg | 4% |
| Calcium 170mg | 15% |
| Potassium 630mg | 15% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Ingredients
SKIM MILK, COOKED PASTA (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), GLAZED TURKEY TENDERLOINS (COOKED TURKEY TENDERLOINS, WATER, MODIFIED CORNSTARCH, SEASONING [AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, SALT, TURKEY FLAVOR, TURKEY STOCK, FLAVOR, GUM ARABIC], CARRAGEENAN, CANOLA OIL, SODIUM PHOSPHATE, NATURAL FLAVORING, SALT, POTASSIUM CHLORIDE, PAPRIKA), CREAM, SOYBEAN OIL, CELERY, SHERRY WINE, MUSHROOMS, WATER, WHEAT FLOUR, 2% OR LESS OF MODIFIED FOOD STARCH, SALT, BLEACHED WHEAT FLOUR, CHICKEN FAT, SUGAR, POTASSIUM SALT, YEAST, AUTOLYZED YEAST EXTRACT, SPICES, CHICKEN BROTH, NATURAL FLAVORS.
Contains a Bioengineered Food Ingredient
Allergens
CONTAINS: WHEAT, MILK.
*Please refer to the label on your product for the most accurate nutrition, ingredient, and allergen information
COOKING INSTRUCTIONS
Step 1
Preheat 350°F.
Step 2
Remove film.
Step 3
Place tray on a baking sheet, center rack.
Step 4
Cook 40 minutes.
Step 5
Let stand 1 minute.
Step 1
Remove film.
Step 2
Cook 7 minutes, 15 seconds on high.
Step 3
Let stand 1 minute to complete cooking.
For food safety and quality follow these cooking instructions. Cook thoroughly to ensure product reaches an internal temperature of 165°F.
* Directions developed using 1100 watt microwave oven. Ovens vary; cooking time may need adjusting.
Caution: Product will be hot! Do not prepare in toaster oven. Do not reheat tray.
Keep Frozen.
