Quick & Easy Turkey Tetrazzini Recipe

Ingredients

• 1 (8 ounce) package egg noodles
• 2 tablespoons butter
• 1 (6 ounce) can sliced mushrooms
• 1 cup chopped onion
• 0.5 cup chopped celery
• 2 cloves garlic
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon crushed red pepper
• 0.25 cup dry white wine
• 2 cups chopped cooked turkey
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 0.75 cup reduced-sodium broth
• 0.5 cup grated Parmesan cheese
• 0.5 cup sliced almonds (Optional)

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C) and grease a 2-quart rectangular baking dish. Get all your ingredients ready to go!
2. Bring a large pot of lightly salted water to a boil. Cook the noodles until al dente, about 8 to 10 minutes. Drain the pasta and place it in the prepared baking dish; cover to keep it warm.
3. While the pasta cooks, melt butter in a large skillet over medium-high heat. Add the mushrooms, onion, and celery; cook and stir until they are tender, approximately 6 to 8 minutes.
4. Stir in the garlic, Italian seasoning, and crushed red pepper. Cook until you can smell the fragrance, about 1 minute.
5. If you're using wine, add it to the skillet, stirring to loosen any browned bits from the bottom. Cook until most of the liquid evaporates, roughly 1 minute.
6. Stir in the cooked turkey, condensed soup, sour cream, and chicken broth. Cook until the sauce is heated through and starts to bubble, around 1 minute.
7. Spoon the turkey mixture evenly over the pasta. Sprinkle Parmesan cheese and almonds generously on top.
8. Bake in the preheated oven until it's hot and bubbly, about 25 minutes. Let it stand for 10 minutes before serving to allow it to cool slightly.
9. Serve your delicious Turkey Tetrazzini and enjoy!

Nutrition

• Calories: 388 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 6 g
• Sodium Content: 512 mg
• Protein Content: 23 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g