Turkey Tetrazzini
Made with leftover Thanksgiving turkey, tender angel hair noodles, and lots of parmesan cheese then baked to perfection!
Servings: 8
Equipment
Ingredients
- 12 ounces (340 g) angel hair noodles
- 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
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups (200 g) shredded parmesan cheese divided
- Italian seasoning
Instructions
- Boil the angel hair noodles until al dente.12 ounces angel hair noodles
- In a 9x13 inch pan mixed together the turkey, celery soup, evaporated milk, salt, pepper, and 1 ½ cups of parmesan cheese.4 cups chopped cooked turkey, 30 ounces cream of celery soup, 20 ounces evaporated milk, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 ½ cups shredded 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.½ cups shredded parmesan cheese, 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
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