Easy Turkey Tetrazzini
Course: CasseroleCuisine: EuropeanPrep Time
15 mins
Cook Time
35
minutesAdditional Time
10
minutesTotal Time
1 hr
Servings
6
Yield
1 (2-quart) casserole
Ingredients
12 ounces — dried linguine pasta
2 tablespoons — salted butter
8 ounces — button mushrooms, sliced
1 cup — chopped onion
1/2 cup — chopped celery
2 cloves — garlic, minced
1/2 teaspoon — Italian seasoning
1/4 teaspoon — crushed red pepper
1/4 cup — white wine (Optional)
2 cups — chopped cooked turkey
1 (10.5 ounce) can — condensed cream of mushroom soup
1 cup — sour cream
3/4 cup — reduced-sodium chicken broth
1/2 cup — grated Parmesan cheese
1/2 cup — sliced almonds (Optional)
Directions
- Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
- 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.
- 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.
- Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
- 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.
- Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
- Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
- Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
- Serve and enjoy!
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