I think of the cooler weather seasons as comfort food seasons and this Turkey Tetrazzini is definitely comfort food! It’s also a great way to use that leftover turkey from your Thanksgiving meal! This pasta dish has a creamy sauce made of condensed cream of mushroom soup, sour cream, a little butter, and some chicken broth. And then some mushrooms, onion, cheese, and chopped turkey are added into the mix to create a delicious meal that bakes up in just over a half hour!
If you’re not crazy about using chopped onion in this casserole, you can substitute chopped green or red bell pepper. There are other ideas for add-ins listed in the recipe below, so you can vary it to suit your taste. You can bake it up in a casserole dish or a 9 x 13″ pan; I used the Grace & Gratitude Deep Dish Baker, which comes with a trivet, from Mary&Martha.com. It’s one of their new fall items and it’s perfect for baking up tasty meals or sides. I really like that it comes with it’s own wooden trivet—it makes it handy to keep right on the table as you’re enjoying your meal! And the casserole cover says “thankful” on it, as you can see in the photos, so it’s perfect to have on your Thanksgiving table—or other holiday tables, too!
Here’s the recipe, and I hope it helps bring warmth and comfort to your chilly fall and winter days! 🙂
TURKEY TETRAZZINI by NancyC
Makes 8 to 10 servings
1 (16-ounce) package of spaghetti or linguine
2 (10.5-ounce) cans condensed cream of mushroom soup, undiluted
1 cup sour cream
1/3 cup butter, melted
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped onion
1 (8-ounce) can sliced mushrooms (or mushroom pieces and stems), drained
2 cups shredded Mozzarella cheese, divided (or substitute Cheddar cheese)
3 1/2 cups chopped cooked turkey
1/4 cup shredded Parmesan cheese
Optional add-ins: 1/2 cup chopped green or red bell pepper; 1 (2-ounce) jar chopped pimientos, drained; 1/2 cup frozen green peas; 1/2 cup chopped olives
Preheat oven to 350˚F. Grease or spray a 3- or 4-quart casserole dish or 9 x 13″ pan; set aside. Cook spaghetti or linguine according to package directions (before cooking, you can break noodles in half if desired); drain, then put cooked noodles in a large bowl and set aside.
In medium-size bowl, mix together the condensed soup, sour cream, melted butter, chicken broth, salt, pepper, chopped onion, sliced mushrooms, and 1 1/2 cups of the Mozzarella cheese; stir everything together well. Then add this mixture to the cooked noodles in the large bowl, along with the chopped turkey, stirring mixture until everything is combined.
Pour mixture into prepared baking dish; sprinkle top of casserole with the remaining 1/2 cup Mozzarella cheese and Parmesan cheese. Bake, uncovered, at 350˚F for 35 to 40 minutes or until bubbly and heated through. Remove from oven and serve.
Recipe from NancyC | nancy-c.com
As I mentioned, this is a great way to use leftover turkey from your holiday meals! And it’s really easy to put together! You just can’t beat casseroles for ease and convenience! Do you have a favorite casserole recipe for this time of year?
Sharing at Thursday Favorite Things, Weekend Potluck, Homestead Blog Hop, Full Plate Thursday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.
This recipe sounds wonderful Nancy… and like you said a nice way to use some of that left over turkey! Mmmm for sure I will try this out soon. Thank you!
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You’re welcome, Linda! Hope you enjoy it! 🙂
Looks delicious. This is one of my son’s favorite dishes.
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