Baked Turkey Tetrazzini

Baked Turkey Tetrazzini
  • 3 tablespoons butter
  • 1 (8 ounce) package white mushrooms, sliced
  • 1 onion, chopped
  • 2 stalks celery, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1/2 (8 ounce) package cream cheese
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups cubed leftover cooked turkey
  • 1 cup peas
  • 1/2 (8 ounce) package egg noodles, or more to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 3 tablespoons melted butter


  1. Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
  2. Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
  5. Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
  6. Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

04/18/2018
Baked Turkey Tetrazzini, recipe PT15M PT1H 5 455 calories

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