Turkey Tetrazzini turns leftover turkey into a quick crowd-pleaser. This creamy casserole version uses egg noodles for comfort and celery soup for speed.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
411 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes.
Step 4
Meanwhile, melt butter in a large heavy skillet. Drain mushrooms, add to skillet, and cook, stirring, for 1 minute. Stir in turkey, condensed soup, sour cream, salt, and pepper.
Step 5
Drain noodles and place in a 9x13-inch baking dish. Pour turkey mixture evenly over the top. Sprinkle with Parmesan.
Ingredients
1 teaspoon salt
1 cup sour cream
2 tablespoons butter
½ cup grated Parmesan cheese
1 (10.75 ounce) can condensed cream of celery soup
