Turkey Tetrazzini
This easy Turkey Tetrazzini recipe is classic comfort food that's irresistibly creamy, cheesy, and delicious! It's a great make-ahead meal and freezer-friendly. Also pretty much the most perfect use for leftover Thanksgiving Turkey.
Servings: 8
Ingredients
- 10 ounce can reduced-sodium cream of celery soup (not diluted - no water added)
- 10 ounce can reduced-sodium cream of mushroom soup (not diluted - no water added)
- 2 cups sour cream
- 1/2 cup butter , melted
- 1/2 cup low-sodium chicken broth
- 1 tablespoon dry sherry
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas and carrots (does not need to be thawed)
- 2 1/2 cups chopped or shredded leftover cooked turkey
- 1 pound spaghetti , cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley , for garnish
Instructions
- Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
- In large bowl whisk together both soups, sour cream, butter, chicken broth, sherry, salt, pepper, and garlic powder until combined.
- Stir in the peas and carrots, turkey, and cooked spaghetti; toss to combine until fully coated.
- Pour mixture into the prepared baking dish and sprinkle with the cheeses.
- Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
- Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
- Serve and enjoy!
Video
Nutrition
Calories: 661kcal | Carbohydrates: 52g | Protein: 35g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 843mg | Potassium: 718mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1840IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 2mg