Tina's Turkey Florentine Casserole
Description
A cheesy, creamy sauce joins cooked turkey, condensed soup, and pasta in this easy turkey Florentine casserole the whole family will love.
Ingredients
•
1 (16 ounce) package penne pasta
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1/2 cup butter
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1/2 medium red onion, chopped
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1 tablespoon minced garlic
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1 (8 ounce) package sliced fresh mushrooms
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2 (10 1/2 ounce) cans condensed cream of chicken soup with herbs
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1 cup half-and-half
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1 cup freshly grated Parmesan cheese
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2 tablespoons lemon juice
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2 tablespoons Italian seasoning
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1 teaspoon ground cayenne pepper
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3 cups chopped cooked turkey
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5 ounces fresh spinach, roughly chopped
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1 cup shredded mozzarella cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
3
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
4
Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
5
Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
6
Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.