Turkey Tetrazzini
this is a creamy comfort food casserole made with turkey or chicken, great for thanksgiving turkey leftover or rotisserie chicken. A savory creamy dish to make again and again.
Servings: 6 -8 servings
Ingredients
- 10-12 oz mushrooms sliced
- ½ cup diced onion
- 6 tablespoons butter divided 4T, 1T, 1T
- ¼ cup all-purpose flour
- 1 lb egg noodles or similar size package
- 1-½ cups milk
- ¼ cup heavy cream
- 1 cup chicken broth
- ¼ cup white wine
- 1 lb cooked turkey (or chicken
- ¼ cup romano cheese
- 3 oz grated Jarlsberg cheese
- Pinch nutmeg
- Salt and pepper to taste
- 1 tablespoon parsley freshly chopped
- ¼ cup Italian bread crumbs or panko bread crumbs
- Add in 2 cups fresh spinach (stir in as you put everything in the casserole dish, it'll cook down when it bakes)
- Add 1 tablespoon fresh/minced garlic when you saute the onions and mushrooms
- Use 2 tablespoons fresh lemon juice if you omit the wine
Instructions
- In a skillet on the stove saute mushrooms with 1 tablespoon butter for 2 minutes.
- In a 4 quart pot cook egg noodles according to the package, but subtract 1 minute so the noodles are a little firmer so they don’t fall apart when baked.
- Drain noodles in a colander.
- Preheat oven to 375°
- In the pot over medium-high heat, put 4 tablespoons butter and flour, cook for 1 minute, slowly add in chicken broth, heavy cream, and wine (I put these all in one measuring cup that is easy to pour from).
- Add in cheeses and stir until cheese is melted and sauce is thickened.
- Add in the mushroom mixture.
- Add in the noodles and stir to combine.
- Next stir in turkey (or chicken)
- Stir in nutmeg, salt, pepper, and parsley.
- Pour mixture into a 13x9 casserole pan.
- Mix breadcrumbs with 1 tablespoon melted butter and stir to combine, put on top of the baking dish.
- Bake for 30 minutes, or until the center of the casserole is heated thoroughly and breadcrumbs are toasted.