Baked Turkey Tetrazzini Casserole
Ingredients List
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6 tablespoons unsalted butter, divided
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1 (8 ounce) package white mushrooms, sliced
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1 onion, chopped
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2 stalks celery, thinly sliced
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3 tablespoons all-purpose flour
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3 ½ cups milk
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½ (8 ounce) package cream cheese
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1 tablespoon Worcestershire sauce
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1 ½ teaspoons salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground nutmeg
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3 cups cubed leftover cooked turkey
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1 cup peas
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½ (8 ounce) package egg noodles, or more to taste
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½ cup grated Parmesan cheese
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½ cup bread crumbs
Instructions
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Melt 3 tablespoons of butter in a large skillet over medium heat. Add mushrooms, onions, and celery, cooking until softened, about 5-10 minutes. Sprinkle flour over the mixture and stir to coat evenly.
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Stir in milk, cream cheese, Worcestershire sauce, salt, pepper, and a pinch of nutmeg. Cook while stirring occasionally until the cream cheese melts and the sauce is heated through, about 5-10 minutes. Add in the turkey and peas, and mix well.
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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
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Bring a large pot of salted water to a boil. Cook the egg noodles, stirring occasionally, until they’re tender yet slightly firm, about 5 minutes. Drain well. Combine the noodles with the turkey mixture, then transfer to the prepared baking dish.
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In a separate pan, melt and cool the remaining 3 tablespoons of butter. Stir in Parmesan cheese and breadcrumbs until the mixture becomes crumbly. Sprinkle evenly over the pasta and turkey mixture.
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Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the sauce is bubbling.
Nutritional Breakdown (per serving)
| 548 | Calories |
| 28g | Fat |
| 38g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 548 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 16g | 80% |
| Cholesterol 137mg | 46% |
| Sodium 1067mg | 46% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 3g | 11% |
| Total Sugars 11g | |
| Protein 36g | 73% |
| Vitamin C 8mg | 9% |
| Calcium 320mg | 25% |
| Iron 4mg | 21% |
| Potassium 765mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5