TURKEY TETRAZZINI

Turkey Tetrazzini image

This creamy casserole recipe is a delicious way to use leftover holiday turkey. We were a little concerned with the lack of seasoning in this turkey tetrazzini, but between the fresh vegetables and cheese, there is plenty of flavor. Onion and garlic really add texture along with a punch of flavor. The soups and two types of...

Provided by Linda Moore

Time 1h15m

Number Of Ingredients 14

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Ingredients

12 oz vermicelli, broken in half
1 Tbsp margarine or butter
1 medium onion, chopped
8 oz fresh mushrooms, sliced
1 tsp minced garlic
4 c turkey, cubed (1.5 lb) smoked or honey-roasted
1 1/4 c shredded cheddar cheese, divided
1/4 c grated Parmesan cheese
1 can(s) cream of mushroom soup, 10.75 oz
1 can(s) cream of celery soup, 10.75 oz
8 oz sour cream
1/2 c chicken broth
1/2 tsp salt
1/2 tsp pepper

Steps:

1. Preheat oven to 350 degrees. Cook vermicelli according to package directions.
2. Meanwhile, melt butter over medium heat. Add onion, mushrooms, and garlic. Saute 5 minutes or until tender.
3. Stir in turkey, 3/4 cup cheddar cheese, Parmesan cheese, both soups, sour cream, chicken broth, salt, and pepper.
4. Drain vermicelli and add to turkey mixture.
5. Stir well.
6. Spoon mixture into 2 lightly greased 8-inch square baking dishes or a 9 x 13-inch baking dish.
7. Sprinkle additional 1/2 cup cheese over top.
8. Bake uncovered at 350 degrees for 30 minutes or until bubbly.
9. Serve!

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