Turkey Tetrazzini Casserole

Named for opera star Luisa Tetrazzini, this American classic turns leftover turkey into a creamy bake with egg noodles, mushrooms, and peas. A buttery cracker crumb topping finishes the cozy casserole.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 3 cups leftover turkey, cubedMeat
• 12 oz egg noodlesPantry
• 1 can (10.5 oz) cream of mushroom soupPantry
• 1 can (10.5 oz) cream of chicken soupPantry
• 1 cup sour creamDairy
• 1 cup frozen peasFrozen
• 8 oz mushrooms, slicedProduce
• 1 cup cheddar or ParmesanDairy
• 1 cup butter crackers, crushedPantry
• 3 tbsp butter, meltedDairy

Instructions

1. 1Heat oven to 350°F. Cook noodles; drain. Sauté mushrooms briefly.
2. 2Mix soups, sour cream, turkey, peas, mushrooms, and half the cheese with noodles.
3. 3Spread in a dish; top with remaining cheese and buttered cracker crumbs.
4. 4Bake 30 minutes until bubbly.