Turkey Tetrazzini
450kcal
Ingredients
For the Pasta
- 16 ounces Dried spaghetti pasta the perfect base that soaks up the creamy sauce beautifully.
For the Sauce
- 2 tablespoons Unsalted butter adds rich flavor to the sautéed veggies.
- 1 cup Small-diced onion provides an aromatic base with a sweet depth.
- 8 ounces Baby bella mushrooms adds earthy richness; feel free to swap with your favorite mushrooms.
- 2 cloves Garlic minced for a flavor boost that brightens the dish.
- 1 teaspoon Dried Italian seasoning enhances the overall flavor profile reminiscent of Italy.
- 8 ounces Cream cheese brings creaminess and indulgence to the sauce.
- 2 cans Condensed cream of mushroom soup offers a quick and creamy consistency.
- 1 cup Sour cream adds tanginess and depth to the overall flavor.
- 1/2 cup Whole milk to achieve a luscious and smooth sauce.
For the Filling
- 2 cups Diced cooked turkey a delicious way to utilize leftovers and make this Turkey Tetrazzini shine.
- 1 cup Frozen peas providing a pop of color and a touch of sweetness.
For the Topping
- 2 cups Shredded mozzarella cheese for that gooey cheesy layer that everyone loves.
- 1/2 cup Crushed butter crackers adds a delightful crunch and contrast to the creamy filling.
- Fresh chopped parsley (optional) for a burst of color and freshness before serving.
Method
How to Make Turkey Tetrazzini
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup later.
- Cook the spaghetti according to the package instructions until al dente, which typically takes about 8-10 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat, then add diced onion, mushrooms, and minced garlic. Sauté until the onions are translucent and mushrooms are tender, roughly 5-7 minutes.
- Stir in Italian seasoning, cream cheese, cream of mushroom soup, sour cream, and milk. Cook until everything is combined, creating a smooth and creamy sauce, about 3-5 minutes.
- Incorporate diced turkey and frozen peas into the sauce, stirring gently to combine.
- Mix in the cooked spaghetti, ensuring every strand is evenly coated with the sauce.
- Transfer the mixture to your prepared baking dish. Top with shredded mozzarella and crushed butter crackers.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly, and the crackers are lightly golden.
- Garnish with fresh parsley before serving, if desired.
Nutrition
Serving1servingCalories450kcalCarbohydrates40gProtein30gFat20gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat3gCholesterol65mgSodium800mgPotassium600mgFiber3gSugar2gVitamin A500IUVitamin C4mgCalcium250mgIron3mg