Thanksgiving is on its way, and we’re already dreaming of seeing the table spread with casseroles, dressing, and of course, turkey! But with a big presentation comes a lot of leftovers, so why not make a second meal out of it?
Nancy C. totally suggests using leftover turkey for this tetrazzini recipe below. We know you and your family will enjoy a 2.0 version of everyone’s favorite Thanksgiving staple!
Turkey Tetrazzini by Nancy C.
Prep Time: 25 min
Bake Time: 35-40 min
Ingredients:
- 1 (16-oz.) pkg. spaghetti
- 2 (10.5-oz.) cans cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/3 cup butter, melted
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup chopped onion
- 1 (8-oz.) can sliced mushrooms, drained
- 2 cups shredded Mozzarella cheese, divided
- 3 1/2 cups chopped cooked turkey
- 1/4 cup shredded Parmesan cheese
NOTE: You can make these substitutions if desired—use Cheddar instead of Mozzarella cheese; use chopped bell pepper instead of onion.
Instructions:
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Preheat oven to 350˚F. Grease or spray a 3-quart casserole dish or 9×13” pan; set aside.
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Cook spaghetti according to package directions; drain, then put in a large bowl and set aside.
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In medium-size bowl, mix together the soup, sour cream, butter, broth, salt, pepper, onion, mushrooms, and 1 1/2 cups of the Mozzarella cheese; stir everything together well. Add this mixture to the cooked noodles in the large bowl, along with the chopped turkey, stirring until everything is combined.
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Pour mixture into prepared baking dish; sprinkle top of casserole with the remaining 1/2 cup Mozzarella cheese and the Parmesan cheese. Bake, uncovered, at 350˚F for 35 to 40 minutes, until heated through.