Description
Super Creamy Turkey Tetrazzini Casserole is a cheesy, hearty dinner made with tender turkey, pasta, veggies, and two kinds of cheese. It’s the perfect way to use leftovers for a quick, family-friendly meal everyone loves.
Ingredients
8 oz egg noodles or pasta of choice, cooked al dente
2 Tbsp olive oil
1 cup diced onion
3 tsp minced garlic
8 oz sliced baby bella mushrooms
12 oz frozen peas
3 cups cooked turkey or chicken, diced
2 cans (21 oz) cream of mushroom soup
1½ cups plain Greek yogurt (or sour cream)
1½ cups shredded mozzarella cheese, divided
1½ cups shredded Parmesan cheese, divided
Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175 °C).
- In a large skillet or saucepan over medium heat, warm the olive oil. Sauté the diced onions, minced garlic, and sliced mushrooms for approximately 3 minutes, or until they soften.
- Add the frozen peas, sauté another 3 minutes until crisp‑tender, then remove the skillet from heat.
- In a large bowl, mix together the cooked turkey (or chicken), cream soup, Greek yogurt (or sour cream), and ½ cup each of the mozzarella and Parmesan cheeses.
- Fold in the cooked pasta, stirring until everything is evenly coated.
- Next, incorporate the sautéed **vegetables—onion, garlic, mushrooms, and peas—**into the mixture.
- Transfer the full mixture to a greased 13×9‑inch (33×23 cm) baking dish.
- Top evenly with the remaining 1 cup each of mozzarella and Parmesan cheese.
- Bake for 20–25 minutes, until the casserole is bubbling and the cheese on top is golden.
- Allow the casserole to rest for a few minutes after baking to help the sauce settle, making it easier to slice and serve.
Notes
Use any cooked poultry you have on hand.
Pasta options are flexible, including gluten-free.
Replace Greek yogurt with sour cream if desired.
Add milk or broth before reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 279 kcal
- Sugar: 4 g
- Carbohydrates: 16 g
- Protein: 24 g