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Turkey Tetrazzini
Made with leftover Thanksgiving turkey, tender angel hair noodles, and lots of parmesan cheese then baked to perfection!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Servings:
8
Author:
Julie Chiou
Equipment
9x13 inch baking pan
Ingredients
1/2
1x
2x
3x
4
cups
(
398
g
)
chopped cooked turkey
30
ounces
(
851
g
)
cream of celery soup
(two 15-ounce cans)
20
ounces
(
567
ml
)
evaporated milk
2
cups
(
200
g
)
shredded parmesan cheese
12
ounces
(
340
g
)
angel hair noodles
½
teaspoon
kosher salt
½
teaspoon
ground black pepper
Italian seasoning
Instructions
Boil the angel hair noodles until al dente.
In a 9x13 inch pan mixed together the turkey, celery soup, evaporated milk, salt, pepper, and one and a half cups of parmesan cheese.
Strain the noodles and add them into the 9x13 inch pan.
Mix everything together thoroughly.
Top with the remaining half cup of shredded parmesan cheese and a sprinkle of Italian seasoning.
Bake in a preheated oven at
400
°F
(
204
°C
)
for approximately 35 minutes, or until the top is golden and bubbly.
Remove from the oven and let sit for at least 5 to 10 minutes before serving.
Nutrition
Serving:
1
serving
|
Calories:
508
kcal
|
Carbohydrates:
47
g
|
Protein:
32
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
1210
mg
|
Potassium:
558
mg
|
Fiber:
2
g
|
Sugar:
10
g