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
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)
- Pre-heat oven to 375 degrees F and grease a 9x13 inch baking dish.
- Cook pasta for 8-10 minutes or until al dente. Drain and place in baking dish.
- Melt butter in skillet and saute mushrooms for 1 minute. Season with salt and pepper.
- Add peas and turkey and saute for 2-3 minutes.
- Add bacon, condensed soup, sour cream and milk and mix well.
- Pour sauce mixture evenly over pasta. Sprinkle with parmesan cheese.
- Bake for 20-25 minutes. Sprinkle fried onions evenly over top and bake for another 5 minutes, or until onions are golden.
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Christine, aka happyvballgirl :)