Leftover Turkey Tetrazzini (No Canned Soup!)
Spaghetti and leftover turkey baked in a creamy, cheesy mushroom sauce with a bubbly golden top.
Servings: 6 servings
Calories: 517kcal
Cost: $12.11 or $2.01/serving
Equipment
- 1 9x13 baking dish
Ingredients
- 8 oz dry spaghetti noodles
- 2 tbsp unsalted butter
- 8 oz mushrooms sliced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk of choice (I used 2%)
- 1 cup cottage cheese blended until smooth
- 2 cups shredded mozzarella cheese divided
- 1 ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups shredded turkey
- ¼ cup freshly shredded parmesan cheese
- parsley for garnish
Instructions
- Preheat oven to 350℉ and grease a 9x13 baking dish.
- Cook spaghetti noodles according to package instructions, drain and set aside.
- In a large skillet, melt the butter over medium heat. Add mushrooms and onion and saute until the mushrooms release their liquid and start to brown. Add the garlic and saute another minute.
- Sprinkle the flour over the vegetables and stir to coat.
- Stir in the broth and milk and bring to a simmer for 5 minutes, stirring frequently.
- Meanwhile, add the cottage cheese to a food processor and blend until smooth. Set aside.
- Add the blended cottage cheese, 1 cup mozzarella cheese, Italian seasoning, salt, and pepper to the skillet, and stir to combine. Continue to cook over medium heat until everything is well combined and the cheese is melted. Set aside.
- Place the cooked noodles in the 9x13 baking dish, then add the shredded turkey. Pour the mushroom sauce over the top and toss to combine. Cover with the remaining 1 cup mozzarella cheese and ¼ cup shredded Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and everything is heated through. Garnish with parsley and serve!
Video
Nutrition
Calories: 517kcal | Carbohydrates: 41g | Protein: 43g | Fat: 20g | Sodium: 715mg | Fiber: 2g
