Recipe Details

Easy Turkey Tetrazzini

Turkey Tetrazzini turns leftover turkey into a comforting crowd-pleaser; this creamy casserole includes noodles, mushrooms, and crunchy almonds.

Makes:6 servings

Ingredients

1 (8 ounce) package egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1/4 cup dry white wine
2 cups chopped cooked turkey
1 (1½ ounce) can condensed cream of mushroom soup
1 cup sour cream
3/4 cup reduced-sodium broth
½ cup grated Parmesan cheese
1/2 cup sliced almonds (Optional)

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Directions

Prep:15 mCook:35 mReady:1 h

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
Serve and enjoy!