Turkey Tetrazzini
Creamy Turkey Tetrazzini is the the ultimate way to follow up a turkey dinner. Use your turkey left overs to make this delicious and easy noodle casserole.
Servings: 8 people
Ingredients
- 12 ounces uncooked egg noodles
- 8 tablespoons unsalted butter
- 16 ounces mushrooms chopped small
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cups sour cream
- 2 cups mozzarella cheese divided
- 2 cups cooked turkey
- 1/4 cup Parmesan shredded
Instructions
- Preheat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Bring a large pot of water to a boil. Season the water with 1 teaspoon of salt. Add the egg noodles and cook according to package instrucitons.
- While the noodles are cooking, melt butter in a large skillet. Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
- Whisk in the milk, garlic powder, onion powder, salt and pepper.
- Bring to a simmer, and then cook, stirring often, over low heat for 5 minutes. Stir in the sour cream and 1 cup mozzarella, taste and add more salt and pepper if needed.
- Add noodles and diced turkey to the prepared baking dish. Stir in the sauce. Top with remaining mozzarella and Parmesan cheese. Cover and bake for 30 minutes.