Ingredients for Turkey Tetrazzini Casserole
- 1 pound linguine
- Cooked Turkey
- Condensed Cream Of Mushroom Soup
- Sliced Mushrooms
- Chicken Broth
- White Wine
- 1/4 teaspoon salt
- White Pepper
- 1/4 cup butter
- Dry Breadcrumbs
- 1/4 cup grated Parmesan cheese (plus extra for topping)
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How to Make Turkey Tetrazzini Casserole
- Preheat oven to 400°F (200°C).
- Cook 1 pound linguine according to package directions, about 8-10 minutes. Rinse under cold water and drain thoroughly.
- In a large bowl, combine cooked linguine, 2 cups cooked turkey (diced), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- **Choose your pan size:** Divide the mixture equally among individual oven-safe dishes (approximately 8 ounces each), a 9x13 inch baking dish, or a larger roasting pan.
- **Make the breadcrumb topping:** Melt 1/4 cup butter in a skillet over medium heat. Stir in 1 cup breadcrumbs until golden brown and toasted, about 3-5 minutes.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese.
- Sprinkle the breadcrumb topping evenly over the casserole(s).
- **For freezing (optional):** Cover the casserole(s) tightly with foil and freeze for up to 3 months. Thaw completely in the refrigerator before baking.
- **Baking:** If frozen, bake covered for 1 hour and 15 minutes. If not frozen, bake uncovered for 45-60 minutes, or until heated through and bubbly. Individual portions may take slightly less time; family and larger sizes may take slightly longer. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
52g
Carbs
15g