Creamy, decadent, full of flavor, and easy to put together, this Turkey Tetrazzini recipe is the perfect weeknight meal.
WHY THIS RECIPE WORKS:
- With ingredients you probably already have on hand, this recipe comes together quickly.
- Using up leftover turkey saves you from more boring leftovers.
- Using Mueller’s® Pasta keeps this recipe real and simple, with only two ingredients: water and wheat!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
HOW TO MAKE TURKEY TETRAZZINI RECIPE:
- Preheat the oven to 350°F. Cook the pasta to al dente per the directions on the back of the Mueller’s® spaghetti pasta box. Drain and set aside. Spray a 9×13 baking dish with cooking spray, set aside.
- In a large skillet over medium-low heat add the butter and let it melt. Add the onions and cook until translucent, stirring occasionally, 5-8 minutes. Add the sliced mushrooms and cook until softened, stirring occasionally, 5 minutes. Add the garlic and Italian seasoning, mix it in until fragrant, 30 seconds.
- Add the cream cheese to the pan and stir constantly, breaking it up until melted. Add the cream of mushroom soup, sour cream, and milk, stir to combine.
- In a very large bowl or the stockpot you cooked the noodles in, add the cooked spaghetti, the sauce from the skillet, the diced turkey, and frozen peas. Mix it all together until combined. Add this to the prepared baking dish and smooth it out.
- Top with shredded mozzarella. Cover with nonstick foil and bake for 45 minutes, until bubbly. Take the foil off and top with the crushed butter crackers. Place it back in the oven for 10-15 minutes until golden brown on top. Add a garnish of fresh parsley if desired, serve immediately.
WHAT KIND OF PASTA IS BEST TO USE?
WHAT ARE SOME OTHER VEGGIES I CAN ADD?
HOW TO STORE:
TIPS AND TRICKS:
- Using leftover cooked turkey helps bring this dish together faster.
- Using Mueller’s® spaghetti makes it a meal you are proud to serve with simple ingredients.
- This can be frozen, refer to the tips above on how to do that.
- You can halve or double the recipe to feed less or more of a crowd.
- You can use leftover chicken in place of the turkey.
- I like to use block mozzarella cheese and grate it by hand, it melts much easier than pre-shredded cheese.
This quick and easy, hearty, and comforting meal is so easy to make and a true crowd-pleaser! You just can’t go wrong with a creamy pasta dish like this turkey tetrazzini recipe.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried this TURKEY TETRAZZINI RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Turkey Tetrazzini
Ingredients
- 16 ounces dried Mueller’s® spaghetti pasta
- 2 tablespoons unsalted butter
- 1 cup small-diced onion
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 8 ounces cream cheese softened
- 2 10.5 ounce cans condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup whole milk
- 2 cups diced cooked turkey
- 1 cup frozen peas
- 2 cups shredded mozzarella cheese
- 1/2 cup crushed butter crackers
- fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 350°F. Cook the pasta to al dente per the directions on the back of the Mueller’s® spaghetti pasta box. Drain and set aside. Spray a 9x13 baking dish with cooking spray, set aside.
- In a large skillet over medium-low heat add the butter and let it melt. Add the onions and cook until translucent, stirring occasionally, 5-8 minutes. Add the sliced mushrooms and cook until softened, stirring occasionally, 5 minutes. Add the garlic and Italian seasoning, mix it in until fragrant, 30 seconds.
- Add the cream cheese to the pan and stir constantly, breaking it up until melted. Add the cream of mushroom soup, sour cream, and milk, stir to combine.
- In a very large bowl or the stockpot you cooked the noodles in, add the cooked spaghetti, the sauce from the skillet, the diced turkey, and frozen peas. Mix it all together until combined. Add this to the prepared baking dish and smooth it out.
- Top with shredded mozzarella. Cover with nonstick foil and bake for 45 minutes, until bubbly. Take the foil off and top with the crushed butter crackers. Place it back in the oven for 10-15 minutes until golden brown on top. Add a garnish of fresh parsley if desired, serve immediately.
Nutrition
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