Turkey Tetrazzini
Turkey Tetrazzini is an easy, creamy, cheesy pasta bake made with leftover turkey and simple ingredients for a family favorite dinner.
Servings: 8
Equipment
Ingredients
- 16 ounces linguine, cooked
- 3 cups chopped cooked turkey
- ½ cup butter, softened
- 2 (10.5-ounce) cans cream of celery, (or cream of chicken)
- 2 cups sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 tablespoon grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian bread crumbs, (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
- Cook linguine according to package directions. Drain and set aside.
- Meanwhile, in a large bowl, combine chopped turkey, butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth in a medium bowl. Stir in noodles until well combined.
- Pour into prepared baking dish. Sprinkle grated Parmesan cheese and shredded Mozzarella cheese on top and Italian bread crumbs (if desired).
- Bake for 36–42 minutes, until cheeses are melted and bubbling.
Video
Notes
Recipe Tips.
- Cook the linguine just until al dente because it will continue cooking in the oven.
- A combination of white and dark turkey meat works especially well and keeps the casserole moist and flavorful.
- If the cheese starts browning too quickly, loosely cover the casserole with foil for the rest of the baking time.
- Give the casserole about 5 to 10 minutes to rest after baking so the creamy sauce can settle before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 3g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 672mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 1.8mg | Calcium: 162mg | Iron: 0.3mg