This easy casserole is more than just a way to use up leftover Thanksgiving turkey. Though it's great for that as well. It's turkey tetrazzini, one of my all-time faves.

Ingredients of Turkey Tetrazzini

  1. You need 1 can of (10 3/4-ounce) cream of mushroom soup.
  2. It's 16 oz of Alfredo sauce.
  3. It's 2/3 cup of milk.
  4. Prepare 3 1/2 cup of chopped cooked turkey, chicken, or ham.
  5. It's 12 oz of thin spaghetti, cooked.
  6. Prepare 1 packages of (10-ounce) frozen petite peas, thawed.
  7. Prepare 1 packages of (8-ounce) sliced fresh mushrooms.
  8. Prepare 1 1/2 cup of shredded baby Swiss cheese.
  9. It's 1 cup of shredded Parmesan cheese, divided.
  10. Prepare 1/2 cup of crushed garlic-and-onion seasoned croutons.
  11. Prepare 1/4 tsp of paprika.

Turkey Tetrazzini step by step

  1. Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish..
  2. Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole..
  3. Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving..
  4. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed..

Everything is baked until hot and bubbly for a dish hearty enough to satisfy a crowd and tasty enough to get everyone excited about leftovers like never before. This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.

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