Turkey and Noodles Tetrazzini
Savor the comfort of Turkey and Noodles Tetrazzini. Easy and delicious, it's the perfect way to turn turkey leftovers into a gourmet casserole, complete with a crispy cracker topping. A must-try for a satisfying family meal!
Servings: 8 servings
Cost: $0.98 per serving
Ingredients
- 16 ounces whole wheat spaghetti
- 1/2 cup unsalted butter divided; 4 tablespoons melted and divided, 4 tablespoons softened
- 3 to 4 cups chopped. cooked turkey white and dark meat
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups full fat sour cream
- 1/4 cup dry sherry
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh nutmeg
- 1 cup turkey stock may substitute chicken broth
- 1/2 to 1 cup starchy pasta water
- 2 cups Ciliegine mozzarella balls halved
- 2 tablespoons freshly grated Parmesan cheese more for serving
- 10 to 12 Ritz crackers crushed
Instructions
- Preheat oven to 350°F (175°C). Use 2 tablespoons melted butter to grease a 9x13 baking dish. Set aside. Like a baking sheet with aluminum foil. Set aside.
- Bring a large pot of salted water to a boil. Add 1 pound of whole wheat spaghetti and cook according to package directions but reducing the cooking time by 2 minutes. Reserve 1 cup of pasta water before draining.
- Load 10 to 12 Ritz crackers into a plastic zipper bag and lightly crush. Empty bag into a small bowl and add remaining melted butter to the crackers and stir to coat. Set aside.
- In a large mixing bowl, stir together the 4 tablespoons softened butter, turkey, cream of chicken soup, sour cream, sherry, garlic powder, parsley, sea salt, nutmeg, and pepper. Whisk in 1 cup of turkey stock until smooth.
- Fold the cooked spaghetti into the turkey mixture. Stir to coat. Add reserved pasta water gradually to achieve a gravy-like consistency or slightly thinner. You may or may not require all of the pasta water.
- Spread the mixture evenly in the prepared baking dish. Put the casserole dish on a foil-lined baking sheet in the event of bubble over.
- Add mozzarella halves over the pasta, lightly pressing into the sauce. Grate Parmesan cheese directly over the dish. Top with the buttered cracker mix and bake, uncovered, for 40-45 minutes until bubbly and golden brown. Let it stand for 5 minutes after removing from the oven. Serve hot with additional Parmesan cheese if desired.
Notes
Store Leftovers - refrigerate in an airtight container for up to 3 days.
Freeze Baked or Unbaked - freeze in a freezer-safe container up to 2 months. Thaw in refrigerator overnight. Place on counter 30 minutes before baking. Reheat in oven according to recipe card instructions. Smaller portions are easier microwaved.
Nutrition
Serving: 1serving | Calories: 577kcal | Carbohydrates: 49g | Protein: 28g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 495mg | Potassium: 371mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 3mg