This Thanksgiving we had a lot of turkey left over. To prevent the bird from going to waste we made our “After Thanksgiving Turkey Tetrazzini” and enjoyed the casserole for lunch.
If you have the same issue at your house, here are the instructions on how to make the tetrazzini. Preheat your oven to 350 degrees. Then gather the following ingredients.
1 (8 ounce) package cooked Turmeric pasta noodles
2 tablespoons butter
1 cup of chopped celery
1 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil and add pasta. Cook the pasta for 8 to 10 minutes in boiling water and then drain.
Cut your turkey up in to small one inch pieces. Melt butter in a large heavy skillet on medium heat, add salt and pepper, stir in your turkey, celery, sour cream, and condensed soup.
Once the boiled noodles done, place them in the bottom of a 9×13 inch baking dish. After the sauce mixture is heated on medium heat for five minutes, pour the mixture over the noodles and sprinkle the Parmesan cheese over top of the casserole.
Bake in preheated oven for 20 to 25 minutes, or until golden brown. You may add chives to the top.