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Turkey Tetrazzini Casserole
Turkey Tetrazzini Casserole is a modern American recipe for a classic method of using-up left-over Thanksgiving or Christmas turkey by cooking in a mixed soup base with cheese and pasta in a casserole. The full recipe is presented here and I hope you enjoy this classic American version of: Turkey Tetrazzini Casserole.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
8
Rating: 
Tags : Fowl RecipesVegetable RecipesMilk RecipesCheese RecipesBaking RecipesBean RecipesUSA Recipes
Here is a different way of using up your leftover Christmas (or Thanksgiving) turkey.
Ingredients:
500g packet of vermicelli (or other thin spaghetti-type pasta)
1 large onion, chopped
2 tbsp garlic, minced
1 jalapeño chilli, finely chopped
100g fresh mushrooms, sliced
4 tbsp whipping cream
450g cooked turkey, shredded
275ml condensed cream of mushroom soup (tinned is fine)
275ml condensed cream of chicken soup (tinned is fine)
275ml condensed cream of celery soup (tinned is fine)
225ml sour cream
75g freshly-grated Parmesan cheese
150g grated Cheddar cheese
100g frozen peas
salt and freshly-ground black pepper, to taste
100g grated Cheddar cheese, for topping
Method:
Bring a large pan of salted water to a boil, add the pasta and cook until al dente (from between 4 and 12 minutes, depending on the type). Drain, rinse under cold, running, water, to separate the strands then turn into a colander and set aside to drain. Turn into a casserole dish, then mix in the soups, shredded turkey, sour cream, Parmesan cheese, Cheddar cheese and peas. Toss the ingredients together to combine and set aside.
Melt the butter in a large frying pan. Add the mushrooms, along with the onion, garlic and jalapeño chilli. Fry gently for about 8 minutes, or until the onions are soft, but not coloured then stir into the soup, turkey and pasta mix.
Mix all the ingredients well and season to taste with salt and black pepper.
Cover the casserole with foil or a lid, then transfer to an oven pre-heated to 170°C. Bake for between 30 and 35 minutes, or until the tetrazzini is hot and bubbling. At this point, sprinkle 100g of grated Cheddar cheese over the top. Return to the oven and bake, uncovered, for a further 6 minutes, or until the cheese is melted and lightly browned.
Serve hot.
