Turkey Tetrazzini
A comforting baked pasta dish made with tender turkey, mushrooms, sour cream, chicken broth, and Parmesan, all baked over linguine for a creamy, flavorful casserole.
6 Servings
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons salted butter
- 8 ounces button mushrooms sliced
- 1 cup yellow onion chopped
- 1/2 cup celery finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine optional
- 2 cups cooked turkey chopped
- 1 10.5 oz can condensed cream of mushroom soup
- 1 cup sour cream
- 3/4 cup reduced-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced almonds optional
Instructions
Preheat Oven and Prepare Baking Dish
- Preheat the oven to 375°F (190°C). Lightly grease a 2-quart rectangular baking dish and set aside.
Cook the Pasta
- In a large pot, bring salted water to a boil. Add the linguine and cook until al dente, approximately 8 to 10 minutes. Drain thoroughly and place the cooked pasta into the prepared baking dish. Cover to retain warmth.
Sauté the Vegetables
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms, onion, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, approximately 6 to 8 minutes.
Add Seasonings and Aromatics
- Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 additional minute, until fragrant.
Deglaze and Reduce
- If using wine, add it to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer for approximately 1 minute, or until most of the liquid has evaporated.
Prepare the Sauce
- Add the chopped turkey, cream of mushroom soup, sour cream, and chicken broth to the skillet. Stir until fully combined and allow the mixture to heat through, approximately 1 to 2 minutes.
Assemble the Casserole
- Spoon the turkey mixture evenly over the cooked pasta in the baking dish. Sprinkle the top with grated Parmesan cheese and sliced almonds, if using.
Bake the Dish
- Place the dish in the preheated oven and bake uncovered for 25 minutes, or until the casserole is heated through and the top is lightly golden and bubbling.
Rest and Serve
- Remove from the oven and allow the casserole to rest for 10 minutes before serving. Serve warm and enjoy.
Notes
To prepare this Turkey Tetrazzini as a gluten-free dish, substitute the linguine with a certified gluten-free pasta of your choice. Additionally, ensure the condensed cream of mushroom soup is gluten-free, as many standard versions contain wheat flour. Confirm that all other ingredients, such as chicken broth and seasonings, are certified gluten-free to avoid cross-contamination.