Baked Turkey Tetrazzini Recipe - Allrecipes.com
Baked Turkey Tetrazzini Recipe
  • READY IN 1 hr

Baked Turkey Tetrazzini

Recipe by  

"A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
  2. Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
  5. Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
  6. Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.
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Reviews More Reviews

Jan 11, 2015

Delicious! I did sub chicken for the turkey, but that was my only change. Great flavor and easy to make. Was loved by the whole family...a definite keeper~YUM! Thanks for sharing. :)

 
Jan 09, 2015

This was an amazing recipe! I omitted the mushrooms and peas. Instead of the peas I added thinly sliced carrots to the onion, celery, and butter mixture. It turned out great. My picky family ate it all and asked for it again.

 

2 Ratings

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Nutrition

  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 36.3 g
  • 73%
  • Sodium
  • 1067 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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