No cream of mushroom soup required!! Made entirely from scratch, this turkey tetrazzini is a perfect way to transform your leftover turkey (or chicken) into a deliciously creamy casserole!
Equipment
Skillet
Casserole dish
Ingredients
12ozspaghettiNote 1
4tablespoonsbutter
4ozbaby bella mushroomssliced, Note 2
1teaspoonsalt
1teaspoonblack pepper
1teaspoondried oregano
4tablespoonsflour
2cupsheavy cream
1 ½cupsshredded Swiss cheese divided, Note 3
2cupsshredded leftover turkeyNote 4
1tablespoonchopped fresh parsley
¼cupgrated parmesan cheese
Instructions
To prepare the pasta:
Cook spaghetti al dente according to package directions.
Preheat the oven to 375℉. Spray a casserole dish with non-stick cooking spray.
Add the cooked spaghetti into the casserole dish.
To make the sauce:
In a large skillet, melt the butter over medium high heat. Add the mushrooms and seasonings. Sauté for 5 minutes, stirring constantly.
Reduce the heat to medium and sprinkle in the flour. Stir until the flour is fully absorbed into the butter and cook for 2 minutes, stirring constantly.
Pour in the heavy cream and mix. Cook over medium heat until thickened, stirring constantly.
When heavy cream has thickened, sprinkle in the ½ cup of shredded Swiss and mix until fully melted.
Add in the cooked and shredded turkey and sprinkle in the fresh parsley. Mix and cook for another 2-4 minutes or until simmering.
To assemble the casserole:
Remove the turkey mixture from the heat and pour it over the spaghetti in the baking dish.
Sprinkle the remaining 1 cup of shredded Swiss and the parmesan cheese over the casserole. Cover and bake for 20 minutes until bubbling and the cheese has melted.
Remove the cover and bake for another 5 minutes, uncovered.
Sprinkle with more fresh chopped parsley, if desired and serve. Enjoy!
Notes
Note 1: 12oz egg noodles can be used in place of spaghetti.Note 2: Button mushrooms can be used in place of the baby bella mushrooms. You can also use an 8oz can of mushrooms. Drain the mushrooms before using.Note 3: Mozzarella or cheddar cheese can be used in this recipe in place of the Swiss cheese.Note 4: Add 1 cup of frozen peas when adding the turkey, if desired.Storing Tips:
Store in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave or oven.