Turkey Tetrazzini Casserole
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
529 kcal
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Course
Main Course
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Cuisine
American
Turkey Tetrazzini Casserole
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Turkey Tetrazzini is the perfect way to use leftover side dishes and turkey meat. This casserole is very easy to make, hearty, delicious, and can be made in advance or frozen for later.
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Ingredients
- 4 cups shredded turkey meat or chicken
- 1/2 package egg noodles cooked
- 2 cans 10. 5 ounces each condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 cups pepper jack cheese grated
- 10 ounces mixed frozen veggies thawed, I used a mix of green beans, carrots and corn
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 tablespoon minced garlic
- 10 ounces baby bella mushrooms sliced
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 8 tablespoons unsalted butter melted
- 1 cup pepper jack cheese grated
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 9x13-inch baking dish or large casserole pan with butter or a drizzle of oil, and set aside.
Cook Pasta:
- Add pasta to a pot with boiling water. Add a drizzle of oil and stir. Cook per package instructions, aiming for al dente or 1-2 minutes shy of the package cooking time, as it will be cooking in the oven as well.
- Once pasta is cooked, drain it and add it to a large bowl.
- In the meantime, thaw the frozen veggies under warm water and slice the mushrooms. Make sure to drain them well, and pat dry.
Cook the Veggies:
- Add two tablespoons of olive oil to a large skillet over medium heat. Once the oil is hot, add onion and garlic, cook stirring for 1 minute.
- Add sliced mushrooms, dried parsley, thyme, oregano, pepper flakes, salt and pepper.
- Stir and cook for about 5 minutes, until the mushrooms start to get softer.
- Remove from heat and set aside.
Assemble:
- Add cooked and drained pasta to a large bowl.
- Add shredded turkey meat, condensed cream of mushroom soup, sour cream, grated cheese, thawed mixed veggies, and the cooked mushroom mix. Stir to combine.
- If the mixture needs more liquid, add 1/4 cup at a time and stir well to combine.
- Transfer the mixture to the prepared baking dish or casserole pan.
Buttery Cracker Topping:
- Combine cracker crumbs with melted butter in a medium bowl until well blended.
Baking:
- Spread the crumb mixture on top of the casserole.
- Sprinkle the remaining 1 cup of cheese on top. Distribute evenly.
- Bake for 30-40 minutes or until the mixture is bubbly, the cheese is fully melted, and the top is golden brown.
Notes
- While casseroles are usually very easy to make, I have a few tips for you to ensure they turn out flavorful. My most important tip is not to skip sauteing the onion and garlic. Adding onion and garlic powder is great, but for extra flavor, sauteing and caramelizing these ingredients will make a huge difference.
- Another tip is to saute the veggies. For example, the mushrooms taste better when cooked for a few minutes than raw. Also, make sure after you season the sauce, you try it and adjust it to your liking. Always use your favorite seasonings and cheese, and it's better to shred it yourself than buy pre-shredded cheese.
- Stop boiling the pasta two minutes before it reaches al dente, as it will finish cooking in the oven.
- Thaw frozen vegetables, drain, and pat dry everything before adding them to the dish.
- Also, be sure to sauté the mushrooms before adding them. They release moisture as they cook, and their flavor improves.
- Feel free to add as many vegetables as you want. Remember that many raw vegetables, such as broccoli, spinach, zucchini, celery, and tomatoes, release water when cooked. You can blanch those first and then add them.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
155mg
(52%)
Sodium
1096mg
(46%)
Potassium
637mg
(18%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
775IU
(16%)
Vitamin C
1.7mg
(2%)
Calcium
394mg
(39%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 155mg | 52% |
| Sodium | 1096mg | 46% |
| Potassium | 637mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 394mg | 39% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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