Turkey Tetrazzini

Got leftover turkey from the holidays? The best way to use it is in this delicious, creamy Turkey Tetrazzini. It’s an easy dinner recipe. Plus, your family won’t even realize you used leftovers to make it because it’s so good! This cozy, comforting Turkey Tetrazzini is one of my favorite ways to use up leftover turkey from the holidays. It’s a pasta casserole with a creamy sauce, sweet peas, and cheese and it’s the best way to use up all the turkey! We always get a huge turkey for Thanksgiving and there’s always a lot leftover, instead of repeating the leftover Thanksgiving meal, I love to come up with ways to make brand new meals. That way, no one gets tired of the leftovers. This easy tetrazzini is the answer!

Ingredients:
16 ounces linguini, cooked
½ cup butter, softened
1 pound leftover turkey, cooked and diced, or shredded
1 can cream of chicken soup (10.5 oz)
1 can cream of mushroom soup (10.5 oz)
2 cups sour cream
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ cup chicken broth
1½ cups frozen green peas
2 cups shredded mozzarella cheese
Chopped parsley, for garnish, optional

Instructions:
Preheat the oven to 350F.
Grease a 9×13 inch baking dish with non-stick spray. Set aside.
Prepare linguine according to package directions.
Meanwhile combine butter, cooked turkey, soups, sour cream, salt, pepper, garlic powder, chicken broth and peas in a large bowl. Stir until combined.
When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
Pour noodle mixture into the prepared baking dish. Sprinkle mozzarella cheese on top.
Place the baking dish in a preheated oven and cook at 350F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
Serve immediately.

Tips:
Make-Ahead Tip: You can assemble the turkey tetrazzini and leave it in the fridge until you’re ready to bake it. You can do this up to a day in advance, it just may need more time in the oven if it goes into the oven cold.
Freezer Tip: It’s also a good freezer meal! Assemble the pasta casserole and then cover the pan with plastic wrap. Top that with foil and freeze it for up to a month. Let it thaw before baking.

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