Speedy Turkey Tetrazzini

Mix leftover turkey with peas, mushrooms, and a creamy cheese sauce to make this main-dish casserole.

Speedy Turkey Tetrazzini
35 mins
50 mins
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  • 8 ounces curly egg noodles
  • 2/3 cup plain bread crumbs
  • 3/4 cup freshly grated Parmesan
  • 6 tablespoons unsalted butter, melted
  • 1 1/8 teaspoons salt
  • 1 1/4 cups sliced white button mushrooms
  • 1 cup chopped onion
  • 3/4 pound cooked turkey, cut into 3/4-inch cubes
  • 1 cup frozen peas, thawed
  • 2 14 ounce cans low-sodium chicken broth
  • 6 tablespoons all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dried thyme
Cook noodles according to package directions; drain and set aside. Meanwhile, heat oven to 425 degrees F. In a bowl, combine bread crumbs, 1/4 cup cheese, 3 tablespoons butter and 1/8 teaspoon salt; set aside.
In a medium saucepan, combine 1 tablespoon butter, the mushrooms, onion and remaining 1 teaspoon salt. Cover and cook over medium-high heat 3 minutes. Uncover and cook, stirring, 3 minutes more; transfer to a bowl. Toss in turkey and peas; set aside.
For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tablespoons butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 minutes; remove from heat. Stir in remaining 1/2 cup cheese, the lemon juice and thyme. Salt and pepper to taste.
In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with bread crumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 505, Fat, total (g) 20, chol. (mg) 114, sat. fat (g) 11, carb. (g) 49, fiber (g) 4, pro. (g) 32, sodium (mg) 1208, Percent Daily Values are based on a 2,000 calorie diet
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