Turkey Tetrazzini Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 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
Description
The Turkey Tetrazzini Casserole combines shredded turkey and egg noodles in a sauce made from cream of mushroom soup and sour cream, enhanced with sautéed onions, garlic, baby bella mushrooms, and herbs such as parsley, thyme, and oregano. The addition of pepper jack cheese gives a mild heat and creamy texture throughout. Mixed vegetables like green beans, carrots, and corn bring color and subtle sweetness to the casserole. After assembling, it’s topped with a mixture of crushed Ritz cracker crumbs, melted butter, and more pepper jack cheese, then baked until bubbling and golden.
The flavor melds creamy and savory with a touch of spiced warmth from red pepper flakes. The sautéed mushrooms contribute earthiness, and the tender noodles absorb the rich sauce, resulting in a comforting texture contrast with the crisp topping. This casserole is suitable as a main dish, pairing well with a simple green side salad or steamed vegetables.
To enhance flavor, it’s important to sauté the onions and mushrooms before mixing the casserole. Partially cooking the noodles until just before al dente helps them finish cooking in the oven without becoming mushy. Thawing and drying frozen vegetables prevents excess moisture. Adjust seasonings after mixing the sauce for a balanced taste. The casserole can be assembled ahead and baked when ready.
Ingredients
- 4 cups turkey or chicken, shredded meat
- 1/2 egg noodles cooked
- 2 cans cream of mushroom soup condensed, 10.5 ounces each
- 1/2 cup sour cream
- 2 cups pepper jack cheese grated
- 10 ounces mixed vegetables thawed, I used a mix of green beans, carrots and corn, frozen
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 tablespoon garlic minced
- 10 ounces baby bella mushroom sliced
- 1 tablespoon parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 8 tablespoons butter unsalted, 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
- Sauté onions and garlic to develop deep flavor rather than relying on powders.
- Cook mushrooms before adding to release moisture and concentrate flavor.
- Boil pasta about two minutes less than package directions to avoid overcooking in the oven.
- Thaw and thoroughly drain frozen vegetables to reduce extra liquid in the casserole.
- Feel free to add other vegetables like broccoli or spinach but blanch first to control moisture.
- Use freshly shredded pepper jack cheese for better melting and taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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