TINA'S TURKEY FLORENTINE CASSEROLE

Tina's Turkey Florentine Casserole image

A take on your traditional chicken Florentine casserole that's easy to make and sure to please.

Provided by Tina Foley

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta
½ cup butter
½ medium red onion, chopped
1 tablespoon minced garlic
1 (8 ounce) package sliced fresh mushrooms
2 (10.5 ounce) cans condensed cream of chicken soup with herbs
1 cup half-and-half
1 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons Italian seasoning
1 teaspoon ground cayenne pepper
3 cups chopped cooked turkey
5 ounces fresh spinach, roughly chopped
1 cup shredded mozzarella cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 51.9 g, Cholesterol 101 mg, Fat 27 g, Fiber 4.4 g, Protein 34.2 g, SaturatedFat 14.8 g, Sodium 863 mg, Sugar 3.7 g