Super Creamy Turkey Tetrazzini Casserole Recipe Is What to Make With Leftover Turkey (Or Chicken) by Elisa Schmitz

If we're lucky, the holidays may mean we end up with lots of leftover turkey. This super creamy turkey tetrazzini casserole recipe is what to make with all that glorious turkey! Many would agree that turkey tetrazzini is one of the world's best comfort foods, especially during the holidays. But because it's equally delicious when made with chicken, this easy recipe actually works any time of year.

This turkey tetrazzini recipe is extra creamy, thanks to the cream of mushroom soup, Greek yogurt (check out the health benefits of Greek yogurt) and shredded cheese. It also gets flavor and nutrition from the onions, garlic, mushrooms and peas (check out the health benefits of mushrooms and the health benefits of peas). All that cheesy pasta and tender turkey make this one family-pleasing meal. You can use leftover turkey or chicken, or even use a store-bought rotisserie chicken, making this a recipe to be enjoyed anytime you need some serious comfort food.

To make this delicious dinner recipe, here's what you need to gather: your preferred pasta, extra virgin olive oil, onion, garlic, mushrooms, peas, cooked turkey, cream of mushroom soup, plain Greek yogurt, shredded mozzarella cheese and shredded Parmesan cheese. You sauté the vegetables then combine all the ingredients in a mixing bowl. Pour it all into a baking pan, top it with cheese then bake it up until golden. So simple!

Serve this creamy turkey tetrazzini recipe for dinner on its own or with your favorite side dishes. This recipe just may become a new family tradition!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 12

Ingredients

• 8 ounces egg noodles, fettuccini or spaghetti (or your pasta of choice), cooked al dente
• 2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 3 teaspoons minced garlic
• 8 ounces baby bella cremini mushrooms, sliced
• 12 ounces (1 package) frozen peas
• 3 cups cooked turkey or chicken, diced or shredded
• 21 ounces (2 cans) cream of mushroom soup
• 1 1/2 cups plain Greek yogurt
• 1 1/2 cups shredded mozzarella cheese (divided)
• 1 1/2 cups shredded Parmesan cheese (divided)

Recipe Notes

• You can use cooked turkey or chicken in this simple casserole recipe.

• You can use egg noodles, spaghetti, fettuccine or your favorite regular or gluten-free pasta. This time, I used gluten-free rotini.

• Instead of cream of mushroom soup, you could use cream of chicken soup, cream of broccoli soup or cream of celery soup. If you'd like this recipe to be gluten-free, be sure to use gluten-free soup.

• If you don't like Greek yogurt, you can use sour cream instead.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. In a large skillet or saucepan, add the olive oil over medium heat. Add the onions, garlic and mushrooms. Sauté until they begin to soften, about 3 minutes.
   
2. Add the peas and sauté until vegetables are crisp-tender, another 3 minutes or so. Remove from heat.
   
3. In a large mixing bowl, add the turkey, soup, Greek yogurt and a 1/2 cup each of the mozzarella and Parmesan cheeses. Season with sea salt and black pepper, to taste, if desired. Stir to combine.
   
4. Add the pasta and stir to combine.
   
5. Add the vegetable mixture and stir to combine.
   
6. Spread the mixture into a 13x9-inch casserole dish or baking pan that's been sprayed with cooking spray.
   
7. Spread the remaining 1 cup each of the mozzarella and Parmesan cheeses across the top of the casserole.
   
8. Bake in a preheated 350-degree F oven for about 20 to 25 minutes, or until bubbling and golden.
   
9. Allow to cool a few minutes before slicing and serving.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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