Turkey Tetrazzini
By
Linda Moore
@Lindr
13
Really cheesy and good!!! The entire family loved it. Freezes well before baking.
Blue Ribbon Recipe
This creamy casserole recipe is a delicious way to use leftover holiday turkey. We were a little concerned with the lack of seasoning in this turkey tetrazzini, but between the fresh vegetables and cheese, there is plenty of flavor. Onion and garlic really add texture along with a punch of flavor. The soups and two types of cheese make this creamy and yummy. Parmesan adds a little salt and savoriness to the casserole.
Ingredients
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12 ozvermicelli, broken in half
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1 Tbspmargarine or butter
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1 mediumonion, chopped
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8 ozfresh mushrooms, sliced
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1 tspminced garlic
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4 cturkey, cubed (1.5 lb) smoked or honey-roasted
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1 1/4 cshredded cheddar cheese, divided
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1/4 cgrated Parmesan cheese
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1 can(s)cream of mushroom soup, 10.75 oz
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1 can(s)cream of celery soup, 10.75 oz
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8 ozsour cream
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1/2 cchicken broth
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1/2 tspsalt
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1/2 tsppepper
How to Make Turkey Tetrazzini
- Preheat oven to 350 degrees. Cook vermicelli according to package directions.
- Meanwhile, melt butter over medium heat. Add onion, mushrooms, and garlic. Saute 5 minutes or until tender.
- Stir in turkey, 3/4 cup cheddar cheese, Parmesan cheese, both soups, sour cream, chicken broth, salt, and pepper.
- Drain vermicelli and add to turkey mixture.
- Stir well.
- Spoon mixture into 2 lightly greased 8-inch square baking dishes or a 9 x 13-inch baking dish.
- Sprinkle additional 1/2 cup cheese over top.
- Bake uncovered at 350 degrees for 30 minutes or until bubbly.
- Serve!
