Dump-and-Bake Turkey Tetrazzini
User Reviews
5
Dump-and-Bake Turkey Tetrazzini
Description
This dish starts with whisking together Alfredo sauce, chicken broth, and sour cream to form a creamy cooking liquid. Uncooked egg noodles and thawed diced onion are added alongside cooked turkey, sliced fresh mushrooms, and minced garlic. The mixture is combined in a baking dish and covered tightly with foil to trap steam and cook the pasta evenly. After about 30 minutes at 425°F, the pasta should be nearly al dente; if not, it is baked a bit longer. A topping of grated Swiss or Gruyere cheese is then added and baked uncovered until melted and slightly bubbly, forming a golden cheesy layer.
The resulting casserole is creamy with tender noodles and savory turkey and mushrooms distributed throughout. The quick assembly and bake method reduces stovetop time and simplifies layering. This dish serves as a hearty main course suitable for using leftover turkey or chicken.
For smaller servings, the ingredients can be halved and baked in an 8-inch dish. The pasta doneness can be checked and adjusted during baking for personal texture preferences.
Ingredients
- 1 (22 ounce) Alfredo sauce
- 3 cups chicken broth less-sodium
- ½ cup sour cream
- 12 ounces egg noodles about 6 cups uncooked medium
- 1 cup onion frozen, diced, thawed
- 1 ½ - 2 cups turkey or sub with cooked chicken, cooked, chopped
- 8 ounces mushrooms fresh, sliced
- 2 teaspoons garlic minced
- 1 cup swiss cheese or Gruyere cheese, grated, 4 ounces or more as desired
- parsley chopped, fresh
Instructions
- Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
- In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, turkey, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle cheese over top of the casserole and bake, uncovered, for 10 more minutes (or until cheese is melted and pasta is tender). Garnish with parsley, if desired.
Notes
- To make a smaller batch for two people, halve all ingredients and use an 8-inch square baking dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 311kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 21.4g | 43% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 97.5mg | 33% |
| Sodium | 723mg | 30% |
| Fiber | 1.2g | 5% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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