Turkey Tetrazzini
Made with linguine, cream of mushroom soup, and lots of cheese, Turkey Tetrazzini is the perfect way to use up leftover turkey! This cozy casserole comes together with just a few minutes of hands-on time.
Servings: 6 servings
Calories: 440kcal
Ingredients
- 8 Ounces Linguine Cooked According to Package Instructions
- 2 Tablespoons Butter
- 1/2 Cup Diced Onions
- 2 Garlic Cloves Minced
- 2 Cups Cooked and Shredded Turkey
- 1 Can Mushroom Soup 10.5 Ounces
- 3/4 Cup Heavy Cream
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Cup Grated Parmesan Cheese
- 3 Tablespoons Fresh Parsley Chopped (plus more for garnish)
- 1 Cup Shredded Mozzarella
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onions and saute until translucent. Add the minced garlic and saute for another minute until fragrant.
- Add the cooked and shredded turkey, mushroom soup, heavy cream, salt, and black pepper. Stir to combine and bring to a simmer over medium heat.
- Stir in the grated parmesan cheese until combined and melted.
- Stir in the fresh parsley until combined.
- Add the cooked linguine pasta to a 9x13-inch casserole dish.
- Pour the turkey mixture over the pasta and mix using tongs.
- Sprinkle with the shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh parsley and enjoy!
Nutrition
Calories: 440kcal | Carbohydrates: 34g | Protein: 24g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 841mg | Potassium: 346mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg