Turkey Tetrazzini Recipe Easy

This creamy turkey tetrazzini recipe easy turns leftover turkey into a cozy casserole filled with mushrooms, sour cream, and Parmesan. It’s the perfect family dinner made from pantry staples.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yield: 1 (2-quart) casserole

Ingredients

12 ounces dried linguine pasta 2 tablespoons salted butter 8 ounces button mushrooms, sliced 1 cup chopped onion ½ cup chopped celery 2 cloves garlic, minced ½ teaspoon Italian seasoning ¼ teaspoon crushed red pepper ¼ cup white wine (optional) 2 cups chopped cooked turkey 1 can (10.5 oz) condensed cream of mushroom soup 1 cup sour cream ¾ cup reduced-sodium chicken broth ½ cup grated Parmesan cheese ½ cup sliced almonds (optional)

Instructions

Step 1: Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
Step 2: Cook pasta until al dente; drain and place in dish.
Step 3: In skillet, melt butter, sauté mushrooms, onions, and celery 6–8 minutes.
Step 4: Add garlic, seasoning, and red pepper; stir 1 minute.
Step 5: Deglaze with wine; cook until reduced.
Step 6: Add turkey, soup, sour cream, and broth; heat through.
Step 7: Pour mixture over pasta, top with cheese and almonds.
Step 8: Bake 25 minutes until golden and bubbly. Rest 10 minutes before serving.

Notes

Top with breadcrumbs instead of almonds for a crispy crust. Store leftovers in the fridge for up to 3 days or freeze up to 2 months.

Nutrition

Calories: 388
Fat: 20g
Saturated fat: 9g
Sugar: 6g
Sodium: 512mg
Protein: 23g
Carbohydrates: 31g
Fiber: 3g