Creamy Turkey Tetrazzini Casserole can be made with leftover turkey or chicken–they both would be equally delicious. And who doesn’t love creamy pasta?
When baking this casserole, I only bake it long enough to melt the cheeses. My experience has been that the oven can dry out some dishes, and that is not the end result I want to achieve. This meal would be perfect with a side salad served with Italian dressing, a loaf of crusty garlic bread and a nice bottle of Chianti. Why not finish off the Creamy Turkey Tetrazzini Casserole with my Strawberry Cream Pie.
This is the second post of three on suggestions for leftover turkey. Stay tuned for another……
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Creamy Turkey Tetrazzini Casserole:
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- 16 ounces spaghetti or linguine noodles
- 8 ounces sliced mushrooms
- 1 cup chopped onions
- 1/2 cup butter
- 2 teaspoons minced garlic in oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1 14.5 ounces chicken broth
- 1 1/2 cups half and half
- 2 tablespoons grated parmesan cheese
- 2 cups turkey or chicken, shredded or chopped
- 3/4 cup colby/monterey jack cheese, shredded
- 1 cup provel cheese, shredded
- 1/4 cup bread crumbs
Boil the spaghetti or linguine noodles according to package directions while preparing the sauce.
Saute the mushrooms and onions in the butter over medium-low heat in a large skillet.
In the last few minutes, add the garlic, salt and pepper.
Add the soup, sour cream, chicken broth, half and half and parmesan cheese.
Cook for 10 minutes, stirring often.
Add the turkey or chicken and the colby/jack cheese and remove from heat.
Combine the noodles and sauce and pour into a 9x13 pan that has been sprayed with cooking spray.
Sprinkle with the provel cheese and bread crumbs.
Bake in a preheated 350 degree oven for 20 minutes.