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! 🙂

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?

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