Turkey Tetrazzini is the perfect recipe for turkey leftovers that are mixed with a creamy sauce, all covered with mozzarella cheese and baked in a single dish.
Ingredients
1 box (16 oz.) spaghetti noodles, cooked al dente according to package directions.
3 cups of turkey, roasted or cooked, cut into cubes
2 cans (21.5 ounces) cream of mushroom soup
2 cups of sour cream
1/2 cup chicken broth
1/2 cup unsalted butter melted
1/4 cup grated Parmesan cheese
1/2 teaspoon of kosher salt
1/2 teaspoon of pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Topping
2 cups of grated mozzarella cheese
1 tablespoon of fresh parsley, chopped for garnish
Instructions
Preheat the oven to 325ºF and cook the spaghetti al dente. Spray a 9×13 inch baking dish with non-stick spray.
In a large bowl combine the turkey, cream of mushroom soup, sour cream, broth, butter, parmesan, salt, pepper, onion powder, garlic powder and cayenne pepper. Mix until well combined.
Add the cooked noodles and mix until combined.
Pour into a 9×13 inch baking dish. (You can also use a 12-inch baking pan).
Top with grated mozzarella cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake 10-15 minutes more until cheese is hot and bubbly.
Cover with parsley. Serve.