This comforting turkey Tetrazzini casserole combines leftover holiday turkey with pasta in a creamy mushroom sauce topped with cheese and crunchy almonds.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
387 Calories
Recipe Instructions
Step 1
Serve and enjoy!
Step 2
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
Step 3
While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
Step 4
Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
Step 5
Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
Step 6
Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
Step 7
Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
Step 8
Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
Step 9
Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
Ingredients
1 cup sour cream
2 tablespoons butter
1 cup chopped onion
2 cloves garlic
1 (8 ounce) package egg noodles
1 (6 ounce) can sliced mushrooms
1 (10.5 ounce) can condensed cream of mushroom soup