Easy Turkey Tetrazzini
Easily throw together this turkey tetrazzini recipe with leftover turkey! It's cheesy, creamy, comforting, and you won't spend a long time in the kitchen making it.
Servings: 6
Ingredients
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of mushroom soup see note
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked turkey shredded/chopped
- 1 cup freshly grated parmesan
- 2 cups shredded mozzarella
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water and cook the spaghetti 2 minutes less than package directions indicate.
- Meanwhile, combine the mushroom soup, sour cream, chicken broth, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the turkey.
- Drain the spaghetti and add it to a 9x13 casserole dish.
- Pour the bowl contents over the spaghetti and toss. Spread it in an even layer, and then top with the parmesan and mozzarella.
- Bake, uncovered, for 20 minutes or until hot and bubbly. Optional: broil for a few minutes until the cheese is browned (watch it carefully!).
Notes
- Condensed soups, chicken broth, and parmesan cheese can all be salty, so I recommend waiting until serving to add any extra salt. If you're sensitive to salt, consider using low sodium versions of the canned soup and chicken broth.
- You can make this with leftover cooked/rotisserie chicken if you prefer.
- 12 ounces of spaghetti is 3/4 of a 16 oz (1 pound) package. This recipe has a lot of sauce. If you prefer less sauce, use the entire package of spaghetti.
Nutrition
Calories: 579kcal | Carbohydrates: 53g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1427mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 0.4mg | Calcium: 397mg | Iron: 2mg
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