Baked Turkey Tetrazzini
Description
Combine leftover turkey with assorted veggies, noodles, and a creamy sauce to make this bubbly, rich, and scrumptious baked turkey tetrazzini recipe.
Ingredients
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3 tablespoons butter
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2 stalks celery, thinly sliced
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1 onion, chopped
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1 (8 ounce) package white mushrooms, sliced
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3 tablespoons all-purpose flour
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3 1/2 cups milk
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1/2 (8 ounce) package cream cheese
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1 tablespoon Worcestershire sauce
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1 1/2 teaspoons salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground nutmeg
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3 cups cubed leftover cooked turkey
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1 cup peas
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1/2 (8 ounce) package egg noodles, or more to taste
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1/2 cup grated Parmesan cheese
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1/2 cup bread crumbs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Melt 3 tablespoons butter in a large skillet over medium heat. Add celery, onion, and mushrooms; cook until tender, 5 to 10 minutes. Sprinkle flour over celery mixture; stir to coat.
3
Stir milk, cream cheese, Worcestershire sauce, salt, black pepper, and nutmeg into celery mixture; cook and stir until cream cheese melted and sauce is warmed through, 5 to 10 minutes. Stir in turkey and peas.
4
Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil, stirring occasionally, until cooked through yet slightly firm, about 5 minutes. Drain. Stir noodles into turkey mixture; transfer to the prepared baking dish.
5
Place remaining 3 tablespoons butter in a microwave-safe bowl; microwave until melted. Cool. Stir Parmesan cheese and bread crumbs into melted butter until crumbly. Sprinkle over noodle mixture.
6
Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.