Turkey Tetrazzini
For real comfort food, try this Turkey Tetrazzini Recipe. It's a turkey casserole that's so creamy and delicious, perfect for leftover turkey.
Servings 8
Ingredients
- 12-16 ounces spaghetti noodles depending on the depth of your casserole dish - mine was full with 12 ounces.
- 3 cups leftover turkey - shredded or diced
- 26 ounces condensed cream of mushroom soup - without the added water
- 2 cups plain Greek yogurt
- 1/2 cup water
- 1/2 cup butter - melted
- 1/3 cup grated parmesan cheese
- 1 tbsp dried minced onions
- 1 tsp table salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp cayenne pepper can be reduced to 1/8 tsp or omitted if you don't like spice
Topping
- 2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 1 tbsp fresh parsley - chopped for garnish
Instructions
- Preheat the oven to 325 degrees.
- Prepare a 9x13 casserole dish by spraying with cooking oil - set aside.
- While the oven is preheating - cook the pasta to the package directions for al dente and then drain.
- In a large bowl, combine the leftover turkey, condensed soup, yogurt, water, melted butter, grated parmesan cheese, minced onions, salt, pepper, granulated garlic, and cayenne pepper. Stir well.
- Add the cooked pasta to the mixture and stir until fully incorporated.
- Transfer to the prepared baking dish.
- Top with mozzarella and parmesan cheese.
- Cover with foil and bake for 45 minutes or until hot and bubbling.
- Carefully remove the foil and bake for another 15-20 minutes.
- OPT- broil for several minutes until the top is golden.
- Sprinkle with parsley before serving.
Notes
OPTIONAL - add a small can of diced green chiles to the mix for AMAZING flavor!