This turkey tetrazzini recipe is both simple and comforting. This creamy casserole comes together in just a matter of minutes and is a great way to get some more vegetables into your kid's diet. From start to finish, this recipe is easy and a quick way to make a delicious meal. Smart Recipes, European Recipes, Turkey,Dairy,Grains Recipes, Recipes Turkey,Dairy,Grains European Turkey Tetrazzini Turkey Tetrazzini Recipe | PT45M Serves 4 Ingredients: 1 Pound Egg Noodles 0.25 Cup Panko Breadcrumbs 0.25 Cup Butter 0.75 Cup Shredded Parmesan Cheese 0.5 Cup Onion 0.25 Cup All-Purpose Flour 0.5 Teaspoon Salt 0.25 Teaspoon Ground White Pepper 2 Cups Chicken Stock 0.75 Cup Evaporated Milk 1 Pound Leftover Turkey 0.5 Pound Mushrooms 1 Cup Frozen Peas 2 Tablespoons Dry Sherry 1 Cup Cherry Tomatoes Preheat your oven to 350 degrees. Grease a 13 x 9-inch baking dish with cooking spray. Mix bread crumbs with 1/4 cup cheese and 2 tablespoons of butter in a small bowl. Set aside. Meanwhile, cook the egg noodles in salted boiling water, until just al dente Melt remaining butter in a Dutch oven over medium heat, stir in diced onions and saute for 5 minutes or until the onions are softened. Stir in the salt, pepper, and flour. Cook for another minute. Slowly stir in the chicken stock. Bring to a boil, and stir in the remaining shredded cheese and evaporated milk, and reduce to a simmer until the cheese is completely melted. Stir in the cooked pasta, mushrooms, sherry, shredded turkey, and peas. Mix to combine well, and transfer to the prepared casserole dish. Cover the pan and cook until cheese melts. Top it with panko mixture, and bake for 20 to 25 minutes, or until the crust is golden brown.

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