Turkey Tetrazzini Casserole Recipe

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

One Thanksgiving, I experimented with a leftover turkey dish, making my own version of Turkey Tetrazzini. According to Wikipedia, “The dish is named after Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident.”
I found several versions of the recipe, most including turkey, pasta, cream, mushrooms and Parmesan cheese, but the variations are endless. My easy version follows. My husband and I found it mighty tasty!

Turkey Tetrazzini Casserole Recipe

Lee's's cooksnap of when they made Turkey Tetrazzini Casserole Recipe.
Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

One Thanksgiving, I experimented with a leftover turkey dish, making my own version of Turkey Tetrazzini. According to Wikipedia, “The dish is named after Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident.”
I found several versions of the recipe, most including turkey, pasta, cream, mushrooms and Parmesan cheese, but the variations are endless. My easy version follows. My husband and I found it mighty tasty!
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Ingredients

1 hr. 30 minutes
8-12 people
  1. 5 tablespoonsmelted butter, divided
  2. 1/2 cupchopped onion
  3. 1/2red bell pepper, diced
  4. 2 teaspoonsminced garlic
  5. 1 package (8 ounces)sliced mushrooms
  6. 1 canCampbell's® Condensed Cream of Chicken Soup
  7. 1 cuphalf and half
  8. 1/2 cupchicken broth
  9. 1/2 cupParmesan cheese
  10. 3 cupscubed cooked turkey
  11. 1/2 cupfrozen peas, rinsed and thawed
  12. 8 ounces(1/2 of a 1-pound package) linguini, broken in half and prepared as directed, drained
  13. 1/2-1 teaspoonMcCormick’s Grill Mates Montreal Chicken seasoning
  14. 1/3 cupplain dry bread crumbs

Cooking Instructions

1 hr. 30 minutes
  1. 1

    Set oven to 400 degrees.

  2. 2

    Melt the butter in a large frying pan. Combine one tablespoon of the melted butter with the bread crumbs in a small bowl and set aside.

  3. 3

    In the frying pan with the melted butter add the onions and red pepper and sauté until onions are golden and the red pepper has wilted. About 5 minutes. Add the mushrooms and garlic and cook for an additional 6 minutes until the mushrooms are tender.

  4. 4

    In a small bowl, whisk together soup, half and half, chicken broth and Parmesan cheese.

  5. 5

    Add sauce, peas, and chopped turkey to frying pan and stir to combine. Add McCormick Montreal Chicken seasoning to taste. Add the linguine and toss to coat. Spoon the chicken mixture into a 13x9x2-inch baking dish sprayed with butter-flavored baking spray.

  6. 6

    Bake for 20 minutes.

  7. 7

    Sprinkle the bread crumb mixture over the chicken mixture.

  8. 8

    Bake for an additional 5 minutes or until is hot and bubbling.

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Lee's's cooksnap of when they made Turkey Tetrazzini Casserole Recipe.

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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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