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Easy Turkey Tetrazzini
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Transform turkey leftovers into a creamy, comforting Turkey Tetrazzini casserole with noodles, mushrooms, and crunchy almonds.
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 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 3/4 cup reduced-sodium broth
  • 1/2 cup sliced almonds (Optional)
Instructions:
  • First, assemble all the ingredients needed for the recipe. Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 2-quart rectangular baking dish.
  • Bring a generously salted pot of water to a boil. Cook noodles until al dente, about 8 to 10 minutes. Drain pasta and transfer to a baking dish, cover to maintain warmth.
  • As the pasta boils, heat butter in a large skillet over medium-high heat. Sauté mushrooms, onion, and celery until tender, about 6 to 8 minutes.
  • Add garlic, Italian seasoning, and crushed red pepper to the skillet, stirring until fragrant, for 1 more minute.
  • If using wine, pour it into the skillet and stir to release any caramelized bits stuck to the bottom; simmer until most of the liquid cooks off, approximately 1 minute.
  • Add the turkey, condensed soup, sour cream, and chicken broth to the pot. Cook until the sauce is heated through and starts to bubble, approximately 1 minute.
  • Top the pasta with the seasoned turkey mixture, then generously sprinkle with Parmesan cheese and sliced almonds for added flavor and texture.
  • Simply bake in the preheated oven until hot and bubbly, approximately 25 minutes. Rest for 10 minutes before serving.
  • Indulge and savor every bite!

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