Turkey Tetrazzini
Say goodbye to leftover turkey with this rich & creamy turkey tetrazzini casserole.
Servings: 10
Calories: 392kcal
Cost: 6
Ingredients
Sauce
- 3 Tbsp butter
- 3 garlic cloves
- ¾ lb mushrooms
- ½ c diced onion
- 1 c sliced celery
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp sage
- ¼ c flour
- 3 c chicken broth
- 8 oz cream cheese
- 3 c leftover Thanksgiving turkey
Casserole
- 1 c frozen peas
- 10 oz cream of mushroom soup
- 12 oz thin spaghetti, broken in half
Casserole Topping
- ½ c Panko bread crumbs
- 1 c Monterey Jack cheese, shredded divided
- ½ c Parmesan cheese, grated divided
Instructions
- Preheat the oven to 350°
Sauce
- Melt the butter in a large frying pan & cook the garlic, mushroom, onion & celery until soft.
- Slowly add the flour, and cook 1 minute.
- Add the chicken broth, and bring to a boil. Reduce heat to simmer 3-4 minutes.
- Add the cheeses, turkey & seasoning. Stir to combine.
Noodles
- Cook the noodles al dente, then add cream of mushroom soup, peas, and the Sauce.
Baking
- Pour the noodle mix into a casserole dish. Top with remaining Monterey Jack, then bread crumbs, then Parmesan cheese. Bake for 40 minutes.
- Turn the oven off, and the broiler on low, and bake for 5 minutes.