Turkey Tetrazzini Recipe
Use up the rest of those thanksgiving leftovers and make this tantalizing Turkey Tetrazzini! So simple to make and a hit with the whole family.
Servings: 8
Cost: $10
Equipment
- casserole dish
- large mixing bowl
- measuring cup
- measuring spoon
Ingredients
- 4 cups cooked turkey breast chopped
- 1 tablespoon olive oil
- 1 pound white mushrooms sliced
- 1 large onion finely chopped
- 5 cloves garlic minced
- 1 tablespoon chopped fresh thyme leaves
- 2 10 ounce can Cream of Chicken Soup
- 3 cups whole milk room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup melted butter divided
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 1 pound egg noodles cooked al dente
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup Panko breadcrumbs
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Kosher salt and freshly ground black pepper to taste
- non-stick cooking spray
Instructions
- Preheat the oven to 400˚F and coat a casserole dish with nonstick cooking spray.
- Cook the egg noodles in a large pot of salted water until al dente, approximately 7-8 minutes. Drain well.
- Place the cooked turkey in a very large mixing bowl.
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until their liquid evaporates and they are golden brown, about 12 minutes.
- Add the onion, garlic and thyme and sauté until the onion is translucent, about 8 minutes. Transfer the mixture to the bowl with the turkey.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, half of the melted butter, garlic powder and nutmeg.
- Add the cooked noodles, sauce, peas, mozzarella and parsley to the turkey mixture. Toss until evenly coated.
- Transfer to the prepared casserole dish.
- Combine the Parmesan, cheddar, Panko and remaining melted butter. Sprinkle evenly over the casserole.
- Bake uncovered until the sauce is bubbling and the topping is golden brown.
- Rest for a few minutes before serving.
Notes
- Turkey: Use chopped or shredded cooked turkey. White meat, dark meat, or a combination all work. Rotisserie chicken can be substituted in equal amounts.
- Pasta: Cook the egg noodles just until al dente so they don’t become mushy while the casserole bakes. Spaghetti, linguine, or fettuccine can also be used.
- Mushrooms: Cook the mushrooms until their liquid has evaporated and they’re lightly browned. This keeps the casserole from becoming watery.
- Vegetables: Swap the peas for broccoli, green beans, or a peas-and-carrots blend.
- Creamier Sauce: Heavy cream can be substituted for some of the milk for a richer sauce.
- Make Ahead: Assemble the casserole in advance and refrigerate it covered. For the crispiest topping, add the breadcrumb mixture just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave in 30-second intervals until warmed through. Add a small splash of milk if the sauce has thickened.
- Freezing: For the best texture, freeze the casserole before baking and leave off the breadcrumb topping. Thaw overnight in the refrigerator, add the topping, and bake as directed.
- Doneness: The Turkey Tetrazzini is ready when the sauce is bubbling around the edges and the topping is golden brown.
- Troubleshooting: If the casserole seems watery, make sure the mushrooms are cooked until their moisture evaporates and the noodles are well drained before assembling.
Nutrition
Calories: 704kcal | Carbohydrates: 55g | Protein: 49g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 759mg | Potassium: 889mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 12mg | Calcium: 420mg | Iron: 3mg