Easy Turkey Tetrazzini Recipe
This Easy Turkey Tetrazzini Recipe is the perfect way to use up Thanksgiving leftover turkey. Chunks of turkey with pasta all cooked in a rich cream sauce and topped with two kinds of cheese and Panko bread crumbs. Baked till hot, bubbly, and golden brown this casserole is hearty enough to please everyone!
Servings: 8 servings
Equipment
- 13 x 9-inch baking dish
- large mixing bowl
- wooden spoon or spatula
Ingredients
- 16 ounces linguine, cooked
- 3 cups chopped or shredded cooked turkey
- ½ cup unsalted butter, softened
- 2 10,5 ounce cans cream of mushroom soup (low sodium)
- 2 cups reduced fat sour cream
- 2 cloves garlic, minced
- 1 - 1½ cup chicken broth (or turkey broth)
- salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Panko bread crumbs
Instructions
- Preheat oven to 350 degrees. Spray a 9-x-13-inch baking dish with nonstick cooking spray, and set aside.
- Cook linguine according to package directions for al dente. Drain and set aside. Be sure to not overcook the pasta as will continue to cook in the oven. No one likes mushy pasta.
- In a large bowl, combine the cooked turkey, butter, soups, sour cream, garlic, chicken broth, and salt and pepper, to taste. Stir in the noodles until everything is well combined.
- Pour the casserole ingredients into the prepared baking dish. Top casserole with both cheeses and the panko bread crumbs. Bake for 35 - 40 minutes or until cheese is melted and bubbling.