Turkey Tetrazzini
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
240 kcal
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Course
Main Course
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Cuisine
Italian
Turkey Tetrazzini
Description
Turkey Tetrazzini features cooked linguine noodles blended into a creamy sauce made of softened butter, cream of celery soup, sour cream, garlic salt with parsley, black pepper, and chicken broth, combined with chopped cooked turkey. The dish is assembled in a baking dish, topped with a layer of Parmesan, shredded mozzarella, and optionally Italian breadcrumbs, then baked at 350°F until the cheese melts and bubbles, creating a golden crust.
The flavor is creamy and savory with a mild garlic and herb note from the seasoning blend. The baking develops a cheesy topping with a soft noodle base, suitable as a hearty main dish for family meals or gatherings, especially useful for repurposing leftover turkey.
Leftover tetrazzini stores well in the refrigerator for up to three days and can be frozen for up to four months. When freezing, cook noodles al dente and thaw completely before reheating. Reheat in the oven covered with foil to maintain moisture, uncovering near the end to refresh the crust.
Ingredients
- 16 ounces linguine cooked
- 3 cups turkey cooked, chopped
- ½ cup butter softened
- 2 (10.5-ounce) cans cream of celery soup or cream of chicken
- 2 cups sour cream
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoon Parmesan Cheese grated
- 2 cups mozzarella cheese shredded
- ¼ cup Italian bread crumbs optional
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
- Cook linguine according to package directions. Drain and set aside.
- Meanwhile, in a large bowl, combine chopped turkey, butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth in a medium bowl. Stir in noodles until well combined.
- Pour into prepared baking dish. Sprinkle grated Parmesan cheese and shredded Mozzarella cheese on top and Italian bread crumbs (if desired).
- Bake for 36–42 minutes, until cheeses are melted and bubbling.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For freezing, cool casserole completely, cover with heavy-duty foil, and freeze for up to four months.
- Cook pasta al dente before assembling for better texture after freezing.
- Thaw frozen casserole in the refrigerator for 24 hours before baking at 350°F for about 35 minutes until heated through and bubbling.
- When baking from frozen, leave covered with foil and add about 45 minutes to the baking time; uncover for the last 15 minutes to brown the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 672mg | 28% |
| Potassium | 80mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 162mg | 16% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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