This casserole is creamy, hearty and filling. Turkey Tetrazzini is a great way to use leftover holiday turkey and still feed a crowd!
I actually meant to post this recipe before Thanksgiving this year, but that just didn't happen. I love the holidays and often wish I could clone myself to get more done around this time of year! We had a lovely Thanksgiving Day spent with friends and then, the day after Thanksgiving we traveled to visit family and help celebrate my niece's first birthday!
It was nice to come back home to leftovers and not have to cook again. Sunday was church and family time. We decorated our Christmas tree. The kids still had Monday off, so we spent the day catching up on sleep, homework, housework and surfing the web for Cyber Monday deals.
Now, it's December! I hope to share more holiday recipes very soon. Stay tuned!
Recipe Link
Ingredients
1 (16 oz.) pkg. Angel Hair pasta
1/2 cup butter (1 stick)
1 cup onion, chopped
1 cup bell pepper. chopped (we like red and yellow mixed)
2 (10.75 oz.) cans condensed cream of mushroom soup
2 cups chicken broth
2 cups sharp cheddar cheese, shredded
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups cooked turkey or chicken breast, chopped
1 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook about 7 minutes or until al dente; drain pasta and return to the pot. Set aside.
2. Preheat oven to 375 degrees F.
3. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and bell pepper. Increase heat to med. high and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring until heated through. Pour sauce into the large pot with the pasta. Stir and add cheddar cheese, Worcestershire sauce, salt, pepper, and turkey or chicken. Mix well and transfer mixture to a 9x13 inch baking dish.
4. Sprinkle with Parmesan cheese and bake in the preheated oven for 25 to 35 minutes or until heated through.
Adapted from Allrecipes
Creamy, cheesy and filling. You will have plenty to feed a crowd. This is great for after Thanksgiving, especially for any family still visiting. Our family mostly liked this recipe. The two littlest ones ate this, but first had to pick out all the onions and peppers. I did the same thing when I was little, but now I really like the texture and flavor the onions and peppers add to this casserole. Overall, I'd give this casserole about 3.5 stars (out of 5).
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