Leftover Thanksgiving Turkey Tetrazzini
This Leftover Thanksgiving Turkey Tetrazzini begins with your turkey leftovers, mushrooms, and pasta which is tossed together with a creamy, garlicky sauce, topped with a sprinkling of Parmesan and Mozzarella baked for just long enough to melt it all together.
What are you going to do with all of your leftover Thanksgiving turkey? Just make sandwiches? No Way! Y'all gotta try this Leftover Thanksgiving Turkey Tetrazzini!
Thanksgiving is in two, TWO days! I am so excited for the feast BUT I am even more excited about the leftovers! There is something amazing about Thanksgiving leftovers to me. I love 'em! Cold turkey sandwiches, new easy dinners thrown together with the turkey and being able to tell the family to "go fix some leftovers". Wonderful!
With all that being said, I bring to you Leftover Thanksgiving Turkey Tetrazzini. Y'all can thank me later! But seriously, the best part about this recipe is that it’s really simple! It’s really just a matter of cooking up the noodles and then mixing up the rest. Throw it in a baking dish, pop it in the oven and Ta-Da! Easy peasy lemon squeezy!
Mix remaining stuff and top with cheese.
- 16 oz spaghetti noodles
- 2 tablespoons butter
- 1 package (8 oz) sliced fresh mushrooms (I use baby bellas)
- 3 cups chopped cooked leftover turkey
- 2 cans (10 ¾ oz each) condensed cream of mushroom soup
- 2 cups sour cream
- ½ teaspoon ground pepper
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Mozzarella cheese
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with cooking spray.
- Cook spaghetti as directed on package using minimum cook time; drain.
- Meanwhile, in large skillet, melt butter over medium-high heat; cook mushrooms in butter, stirring occasionally, until tender.
- In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper; pour mixture into baking dish; sprinkle with cheeses.
- Bake uncovered 35 minutes or until bubbly.
- Let stand 5 minutes before serving.