Baked Turkey Tetrazzini recipe

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Ingredients

3 tablespoons butter
1 (8 ounce) package white mushrooms, sliced
1 onion, chopped
2 stalks celery, thinly sliced
3 tablespoons all-purpose flour
3 ½ cups milk
½ (8 ounce) package cream cheese
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups cubed leftover cooked turkey
1 cup peas
½ (8 ounce) package egg noodles, or more to taste
½ cup grated Parmesan cheese
½ cup bread crumbs
3 tablespoons melted butter

Nutrition Info

547.5 calories
carbohydrate: 37.7 g
cholesterol: 137.2 mg
fat: 27.9 g
fiber: 3.1 g
protein: 36.3 g
saturatedFat: 15.9 g
servingSize: -
sodium: 1066.9 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 3 tablespoons butter in a large skillet over medium heat, cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.

  2. Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture, cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture, pour into the prepared baking dish.

  5. Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly, sprinkle over noodle mixture.

  6. Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients.

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