Turkey Tetrazzini recipe
This easy turkey tetrazzini is the best way to use leftover holiday turkey! It's a creamy, cheesy flavorful pasta casserole dish that comes together with simple ingredients.
Equipment
- 8x8 baking dish
Ingredients
- 8 ounces thin spaghetti , or linguine
- 3 Tablespoons butter
- ½ cup finely chopped onion
- 1-2 teaspoons minced garlic
- 2-3 cups cooked turkey breast
- 1 cup cream of mushroom soup , or cream of chicken
- ¾ cup sour cream
- 1/2-1 cup shredded mozzarella cheese
- 1-2 Tablespoon grated parmesan cheese
S&P, to taste
Fresh parsley for serving
Instructions
- Prep. Preheat oven to 350°F. Butter a 8x8" baking dish and set aside. Cook 8 ounces of pasta al dente, according to package directions. Drain, reserving 1/2 cup pasta water.
- Saute onion and garlic. In a skillet, melt 3 Tablespoons butter over medium-heat. Add 1/2 cup chopped onions and cook 3-5 minutes. Then add 2 teaspoons minced garlic and cook an additional minute.
- Assemble casserole. Next add in 2-3 cups chopped turkey, 1 cup cream of mushroom soup and 3/4 cup sour cream. Add in pasta water if need to thin out. Salt and pepper to taste. Toss sauce with noodles and pour into baking dish.
- Bake. Sprinkle with 1 cup mozzarella cheese and 2 Tablespoons Parmesan then bake for 25-30 minutes, or until the top is bubbly and lightly golden. Top with fresh parsley if desired.
Notes
Optional: Add in 1/2 cup sliced mushrooms with the onions.
You can substitute 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder if you'd rather omit the onions and garlic. Simply mix the seasonings with the melted butter and add to the cream mixture.
Nutrition
Calories: 467.55kcal, Carbohydrates: 32.89g, Protein: 44.45g, Fat: 17.5g, Saturated Fat: 8.69g, Cholesterol: 140.47mg, Sodium: 831.63mg, Potassium: 554.46mg, Fiber: 1.52g, Sugar: 2.52g, Vitamin A: 380.12IU, Vitamin C: 1.4mg, Calcium: 117.25mg, Iron: 1.44mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
