Thanksgiving is on its way, and we’re already dreaming of seeing the table spread with casseroles, dressing, and of course, turkey! But with a big presentation comes a lot of leftovers, so why not make a second meal out of it?
Nancy C. totally suggests using leftover turkey for this tetrazzini recipe below. We know you and your family will enjoy a 2.0 version of everyone’s favorite Thanksgiving staple!
Turkey Tetrazzini by Nancy C.
Prep Time: 25 min
Bake Time: 35-40 min
- 1 (16-oz.) pkg. spaghetti
- 2 (10.5-oz.) cans cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/3 cup butter, melted
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup chopped onion
- 1 (8-oz.) can sliced mushrooms, drained
- 2 cups shredded Mozzarella cheese, divided
- 3 1/2 cups chopped cooked turkey
- 1/4 cup shredded Parmesan cheese
NOTE: You can make these substitutions if desired—use Cheddar instead of Mozzarella cheese; use chopped bell pepper instead of onion.
Preheat oven to 350˚F. Grease or spray a 3-quart casserole dish or 9×13” pan; set aside.
Cook spaghetti according to package directions; drain, then put in a large bowl and set aside.
In medium-size bowl, mix together the soup, sour cream, butter, broth, salt, pepper, onion, mushrooms, and 1 1/2 cups of the Mozzarella cheese; stir everything together well. Add this mixture to the cooked noodles in the large bowl, along with the chopped turkey, stirring until everything is combined.
Pour mixture into prepared baking dish; sprinkle top of casserole with the remaining 1/2 cup Mozzarella cheese and the Parmesan cheese. Bake, uncovered, at 350˚F for 35 to 40 minutes, until heated through.