Description
Indulge in the comforting warmth of creamy turkey tetrazzini, where tender turkey meets luscious pasta in a delightful, cheesy sauce that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups cooked turkey, shredded (leftover turkey or rotisserie chicken)
- 8 oz wide egg noodles or your preferred pasta shape
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup sliced fresh mushrooms
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain or seasoned breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C). Grease a casserole dish with nonstick cooking spray.
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt some butter. Sauté sliced mushrooms until golden brown. Add frozen peas and heat through for about two minutes.
- In the same skillet, pour in heavy cream and chicken broth while stirring. Bring to a gentle simmer and add salt, pepper, and shredded cheddar cheese until melted and smooth.
- In a large bowl, mix cooked pasta with sautéed mushrooms, peas, shredded turkey, and cheese sauce until every noodle is coated.
- Transfer the mixture into your greased casserole dish. Top with breadcrumbs and any remaining cheese. Bake for 25-30 minutes or until bubbly and golden brown.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: - For a healthier version, substitute heavy cream with Greek yogurt or low-fat milk. - Feel free to incorporate additional vegetables like spinach or bell peppers for extra nutrients. - Leftovers can be stored in an airtight container in the fridge for up to three days.