TURKEY TETRAZZINI WITH PEAS
This casserole is an American pasta dish that includes a cream sauce, mushrooms, and either chicken, turkey, you can use seafood. It is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini. A great dish to make using Thanksgiving leftovers. A very flexible dish using what leftovers you have.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Grease a casserole dish.
- Cook noodles according to package for al dente.
- Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat.
- Stirring in sherry, cream and leftover gravy.
- In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste.
- Pour into prepared casserole pan.
- Mix panko, 1/3 cup Parmesan cheese and parsley.
- Sprinkle on top of the casserole.
- Bake for 30 minutes.
Nutrition Facts : Calories 853.7, Fat 26.6, SaturatedFat 12.7, Cholesterol 148.3, Sodium 3439, Carbohydrate 97, Fiber 6.1, Sugar 5.4, Protein 46.6
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