Description
Quick and easy Turkey Tetrazzini is the ultimate comfort food that transforms leftover turkey into a creamy, delicious dish. Perfect for family dinners or cozy weeknight meals, this turkey casserole combines tender linguini with a rich blend of cream of chicken and mushroom soups, creating a satisfying flavor profile that’s sure to please everyone at the table. With the option to customize with your favorite vegetables like broccoli or spinach, this versatile recipe caters to various tastes while minimizing food waste. Plus, it’s simple enough to whip up in under an hour!
Ingredients
Scale
- 16 ounces linguini (cooked)
- ½ cup butter (softened)
- 1 pound turkey (leftover, diced or shredded)
- 10.5 oz cream of chicken soup (1 can)
- 10.5 oz cream of mushroom soup (1 can)
- 2 cups sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup chicken broth
- 1 ½ cups green peas (frozen)
- 2 cups Mozzarella cheese (shredded)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×13 inch baking dish with non-stick spray.
- Cook linguini according to package directions until al dente, then drain.
- In a large bowl, combine softened butter, cooked turkey, both soups, sour cream, salt, black pepper, garlic powder, chicken broth, and green peas; stir until well mixed.
- Add drained noodles to the mixture and stir gently until combined.
- Pour the mixture into the prepared baking dish and top with shredded Mozzarella cheese.
- Bake for about 25-30 minutes or until heated through and cheese is golden brown.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 760mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg