Turkey Tetrazzini
A creamy, cheesy pasta dish perfect for using leftover turkey, baked to golden perfection.
Ingredients
Pasta
- 16 ounces linguini (cooked)
Dairy & Canned Goods
- ½ cup butter (softened)
- 1 pound turkey (leftover, diced or shredded)
- 10.5 oz cream of chicken soup (1 can)
- 10.5 oz cream of mushroom soup (1 can)
- 2 cups sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup chicken broth
- 1 ½ cups green peas (frozen)
- 2 cups Mozzarella cheese (shredded)
Garnish
- Chopped parsley (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook linguine until al dente, then drain.
- Mix butter, turkey, soups, sour cream, salt, pepper, garlic powder, broth, and peas in a large bowl.
- Add cooked linguine to the mixture and stir to combine.
- Pour into the prepared dish, top with cheese, and bake for 25-30 minutes until golden and heated through.
Notes
Use leftover turkey for best flavor. Garnish with parsley if desired.