Sunday, November 29, 2015

Simple Turkey Tetrazzini


So it's that time when you get creative with all that turkey you have leftover from Thanksgiving. This isn't THAT creative but it's easy and it's yummy! Not only did I get to use up some of that turkey, I also got to finish off the fun turkey-shaped pasta I bought for mac and cheese. Woo hoo! Can you see the turkey shapes?

Simple Turkey Tetrazzini
by happyvballgirl @ My Epicurean Adventures
adapted from All Recipes' Turkey Tetrazzini

Ingredients:
2 Tbsp butter
10 oz cooked pasta
1 cup sliced mushrooms
1/8 tsp pepper
1 tsp salt
2 cups cooked turkey, chopped
1 cup peas
1 can (10.5 oz) condensed cream of mushroom soup
1 cup sour cream
3/4 cup milk
4 slices of bacon, cooked and crumbled
1/2 cup grated parmesan cheese
1 cup crispy fried onions (ie French's fried onions)

Directions:
  1. Pre-heat oven to 375 degrees F and grease a 9x13 inch baking dish.
  2. Cook pasta for 8-10 minutes or until al dente. Drain and place in baking dish.
  3. Melt butter in skillet and saute mushrooms for 1 minute. Season with salt and pepper.
  4. Add peas and turkey and saute for 2-3 minutes.
  5. Add bacon, condensed soup, sour cream and milk and mix well. 
  6. Pour sauce mixture evenly over pasta. Sprinkle with parmesan cheese.
  7. Bake for 20-25 minutes. Sprinkle fried onions evenly over top and bake for another 5 minutes, or until onions are golden.
Made this tonight with some of our leftover turkey and everyone enjoyed it, cooked peas and mushrooms and all. EVEN THE GIRLS. woo hoo!!

Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)

Christine, aka happyvballgirl :)

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