Leftover Turkey Tetrazzini Recipe
Leftover Turkey Tetrazzini Recipe - creamy, rich baked spaghetti casserole with leftover turkey, peas, and lots of shredded cheese!
Servings: 8
Calories: 590kcal
Ingredients
- 4 oz butter
- 1 large onion diced
- ¼ cup all purpose flour
- 10 ounce can cream of chicken soup
- 8 oz cream cheese
- 4 oz butter melted
- ½ cup chicken stock or broth
- 1 cup milk
- ½ cup cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup frozen peas
- 1 pound leftover cooked turkey chopped or shredded
- 1 pound spaghetti I prefer using egg noodle spaghetti
- 1 ½ cups shredded mozzarella or swiss cheese
- ½ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees and grease a 9x13 casserole dish well, set aside.
- In a large pot with boiling water, boil pasta to al dente. You want it to be pliable, but still very crunchy.
- Drain pasta water when al dente, and add pasta to greased baking dish.
- In large nonstick pan, melt butter.
- Add onions, sauté until light brown, about five minutes.
- Add flour, and stir, cooking until fragrant and light brown, another five minutes, to create a roux.
- Stir in cream cheese, milk, cream, cream of chicken soup, stock, herbs, and melt cream cheese.
- Stir to thicken, then remove from heat.
- Add turkey and peas to noodles.
- Pour soup and cream cheese mixture over noodles. Top with shredded cheese and grated parmesan.
- Bake 35-40 minutes, until top is browned and casserole is bubbling hot.
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 590kcal | Carbohydrates: 28g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1208mg | Fiber: 1g | Sugar: 4g