Wondering what to do with leftover turkey? Combine it with assorted veggies, noodles, and a creamy sauce, and bake it into a bubbly, rich tetrazzini!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
548 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
Step 2
Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.
Step 3
Heat 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery and cook until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
Step 4
Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture. Cook, stirring occasionally, until cream cheese is melted and sauce is warmed through, 5 to 10 minutes. Add turkey and peas to sauce.
Step 5
Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally until cooked through but slightly firm, about 5 minutes. Drain. Mix noodles into turkey mixture and transfer to the prepared baking dish.
Step 6
Melt and cool the remaining 3 tablespoons butter. Add Parmesan cheese, and bread crumbs and stir until crumbly. Sprinkle over noodle mixture.
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1 onion, chopped
1 tablespoon Worcestershire sauce
2 stalks celery, thinly sliced
1 cup peas
1 (8 ounce) package white mushrooms, sliced
3 cups cubed leftover cooked turkey
0.25 teaspoon ground black pepper
1.5 teaspoons salt
0.5 cup bread crumbs
0.5 cup grated Parmesan cheese
0.25 teaspoon ground nutmeg
3.5 cups milk
0.5 (8 ounce) package cream cheese
0.5 (8 ounce) package egg noodles, or more to taste
