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Easy Turkey Tetrazzini

Easy Turkey Tetrazzini

This easy turkey tetrazzini recipe makes a quick and easy casserole that turns leftover turkey into a family favorite.

Calories
127
Carbohydrates
11g
Protein
14g
Potassium
369mg
Fiber
6g
Sugar
4g

Ingredients

  • 12 ounces dried linguine pasta

  • 2 tablespoons salted butter

  • 8 ounces button mushrooms, sliced

  • 1 cup chopped onion

  • 1/2 cup chopped celery

  • 2 cloves garlic, minced

  • 1/2 teaspoon Italian seasoning

  • 1/4 teaspoon crushed red pepper

  • 1/4 cup white wine (Optional)

  • 2 cups chopped cooked turkey

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 cup sour cream

  • 3/4 cup reduced-sodium chicken broth

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup sliced almonds (Optional)

Direction

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.

  2. Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.

  3. Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.

  4. Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.

  5. Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.

  6. Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.

  7. Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.

  8. Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

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