Easy Turkey Tetrazzini
Shredded turkey tossed with pasta and creamy mushroom sauce, then baked. A delicious way to use Thanksgiving leftovers or deli turkey.
Ingredients
- 1 (8 ounce) package cooked egg noodles
- 2 tablespoons butter
- 1 (6 ounce) can sliced mushrooms
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chopped cooked turkey 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
Description
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
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