Turkey Tetrazzini Recipe
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, melted
- 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 16 ounces linguine according to package directions just until al dente. Drain and set aside. The pasta will continue cooking in the oven, so avoid overcooking it.
- Meanwhile, in a large bowl, combine chopped turkey, melted butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth. Stir in noodles until well combined.
- Pour into the prepared baking dish. Sprinkle Parmesan, mozzarella, and Italian breadcrumbs over the top, if using. Bake for 36 to 42 minutes, until the casserole is hot and bubbly and the cheese is melted. If using breadcrumbs, bake until the topping is lightly golden.
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