Turkey Tetrazzini Casserole

Turkey Tetrazzini Casserole is a delicious way to use up some of the left overs from the turkey or chicken. This is a real easy casserole to put together and can be on your table in no time. A nice pasta, a wonderful cheesy sauce, plus some healthy greens and of course some flavorful Italian seasons. Just add a salad and crusty bread and it is a great meal. I have taken this to some covered dish dinners where it was a big hit!

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How To Make

Turkey Tetrazzini Casserole

We will start the recipe by cooking 

the mushrooms, onions  and garlic in some butter.

Remove from the skillet and place in a large mixing bowl,

 then set aside.

In the same skillet prepare the sauce with butter, flour, broth, milk and seasons. Whisking until it is completely smooth, after the sauce is smooth add the Parmesan Cheese, continuing to whisk until completely blended.

Add the chopped turkey to the sauce.

Stir the spinach and turkey into the sauce. Stir in the sauce

 until completely blended.

The cooked mushrooms and cooked pasta are in a large mixing 

bowl that was set aside.  

Add the sauce with the turkey and spinach  to the

 mushrooms and pasta and mix well.

Pour the casserole mix into a buttered 9 X 13 baking dish.

Sprinkle Parmesan cheese on the top,

 bake in the oven until bubbly.

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Turkey Tetrazzini

A delicious combination of turkey, in a rich sauce of cheese, mushrooms, spinach and pasta. Great family recipe!

Ingredients

• 12 ounces Rigatoni pasta, cooked
• 8 tablespoons butter for mushrooms
• 1 pound white cremini mushrooms, sliced
• 1 large yellow onion, chopped
• 3 garlic pods, chopped
• 4 tablespoons butter for sauce
• 1/2 cup flour
• 3 cups milk
• 3 cups turkey or chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• pinch red pepper flakes
• 3 cups Parmesan Cheese, shredded, divided
• 3 cups cooked turkey, chopped
• 1 (10 ounce) frozen package spinach, thawed & drained

Instructions

1. Cook the pasta according to directions on the package, then set aside in a large mixing bowl.
2. In a large skillet, heat the 8 tablespoons butter, then stir in the mushrooms, garlic and onions, salt and pepper to taste. Cook the mushrooms, garlic and onions until the onions are clear. Remove from the skillet into the mixing bowl with the pasta.
3. In the same skillet heat the 4 tablespoons of butter for the sauce whisk in the flour, slowly whisking in the milk. When the mixture is smooth, whisk in the broth and then stir until smooth.
4. Add the salt, pepper, thyme, basil, and pepper flakes, mix well. Add 2 cups of the Parmesan Cheese, the whisk until completely smooth.
5. Add the chopped turkey and spinach, stir until all ingredients are combined.
6. Add the sauce, turkey and spinach combination to the pasta and mushroom mix. Stir well until completely mixed..
7. Pour the casserole mix into a buttered 9 X 13 baking dish. Sprinkle the top with the remainder of the Parmesan Cheese. Bake at 350 degrees for 35 to 40 minutes, until the center is bubbly. Serve hot.

Notes

The casserole will freeze well for up to 3 months.

Created using The Recipes Generator

This casserole is ready to serve!

Enjoy!

If you should happen to have left overs, this casserole freezes well for up to 3 months. I like to package individual servings for grab-go servings.

Thanks so much for stopping by to spend some time in the kitchen with us today. I always look forward to your visit and sure hope you enjoy the recipe. Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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