Easy Turkey Tetrazzini

Turkey Tetrazzini turns leftover turkey into a comforting crowd-pleaser; this creamy casserole includes noodles, mushrooms, and crunchy almonds.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 387 Calories

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
• 2 cups chopped cooked turkey
• 0.5 cup grated Parmesan cheese
• 1/2 cup chopped celery
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 3/4 cup reduced-sodium broth
• 1/2 cup sliced almonds (Optional)

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.