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Creamy Turkey Tetrazzini Recipe

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A creamy casserole perfect for leftover turkey or even chicken. The peas and carrots add some sweetness and the frozen egg noodles keep their bite even during baking.
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Servings:
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Ingredients
  • 1 package frozen egg noodles (12 oz pkg)
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 cup water
  • 3 cups shredded cheddar cheese
  • 2 cups turkey, cooked, diced
  • 10 ounces frozen peas and carrots
  • 2 tablespoons Parmesan cheese
Container: 9x13 casserole dish
Directions
PREP
25 mins
COOK
45 mins
READY IN
1.25 hrs
  • Cook noodles in boiling water 20 minutes; drain.
  • Combine soup, milk, water and cheddar cheese in saucepan. Heat to boiling, stirring frequently.
  • Combine the noodles, turkey, peas and carrots in a casserole dish.
  • Pour cheese sauce over and mix. Sprinkle with Parmesan cheese.
  • Bake uncovered at 375 degrees F for 30-45 minutes.
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Creamy Turkey Tetrazzini Recipe Reviews

turkey tetrazzini

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
AnnaRC User
Rating of 5 out of 5.0 stars
Reviewed By
"I loved this casserole. I used cream of chicken instead of cream of mushroom. Reames frozen egg noodles are the only ones are use - they were delicious."
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