Turkey Tetrazini is a regular post Thanksgiving dish. After Thanksgiving you aren't really in the mood to cook.
Eventually you start to eat through your leftovers but still have some turkey left. Tetrazini uses up that turkey while giving you a pan of casserole that can still keep you out of the kitchen for a few more meals
Ingredients
12 ounces dried linguine
2 tablespoons salted butter
8 ounces button mushrooms, sliced
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1/4 cup white wine (Optional)
2 cups chopped cooked turkey
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
3/4 cup reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
1/2 cup sliced almonds (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Grease a 2-quart rectangular baking dish.
Bring a large pot of lightly salted water to a boil.
Add noodles and cook until al dente, 8 to 10 minutes.
Drain pasta and place in prepared baking dish; cover to keep warm.
While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat.
Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
Bake in the preheated oven until hot and bubbly, about 25 minutes.
Let stand for 10 minutes before serving.
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