Turkey Tetrazzini
Turkey Tetrazzini is an easy, cheesy, delicious casserole. This recipe is made from scratch and is a great way to use leftover turkey.
Servings 6
Calories 385kcal
Ingredients
- 8 ounces dried spaghetti
- 6 tablespoons butter
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 cup frozen peas
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 1/2 cups milk
- 2 cups shredded turkey
- 1 cup shredded parmesan
Instructions
- Preheat oven to 350 degrees and butter a 9×13 baking dish.
- Bring a large pot of water to boil and cook pasta to al dente about 9 minutes for spaghetti noodles (or according to package instructions). Drain
- While pasta is cooking, melt butter in a large pot or skillet over medium heat. Add mushrooms and cook just until mushrooms release their liquid and start to brown. Add in garlic and peas. Cook 1 more minute or until garlic is fragrant.
- Whisk in flour and cook for 1 minute. Slowly add in chicken broth and milk. Add turkey. Cook just until thickened. Season to taste with salt and pepper.
- Place cooked pasta in casserole dish and pour mushroom sauce over the top. Use tongs to toss the pasta until it’s coated in the sauce. Top with Parmesan cheese and bake in preheated oven for 20 – 25 minutes or until the cheese is melted and the edges are bubbly. Serve.
Notes
You can use shredded chicken as a substitute for the shredded turkey.
Nutrition information for estimation purposes only.
Nutrition
Calories: 385kcal | Carbohydrates: 47g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 391mg | Potassium: 587mg | Fiber: 3g | Sugar: 7g | Vitamin A: 453IU | Vitamin C: 11mg | Calcium: 318mg | Iron: 2mg