Best Turkey Tetrazzini Florentine Casserole Recipes

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients. , Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

QUICK TURKEY TETRAZZINI

Steps:

• Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
• In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.

TURKEY TETRAZZINI FLORENTINE CASSEROLE

Steps:

• Cook the linguine to desired doneness as directed on the package.
• Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray.
• In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
• In small bowl, combine topping ingredients; mix well.
• Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly.
• Uncover and bake an additional 10 minutes or until topping is browned.

TURKEY TETRAZZINI

Steps:

• Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
• Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine.
• Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.

TURKEY FLORENTINE

Steps:

• Cook spinach according to package directions; drain. Stir in butter. Place noodles in a greased 11x7-in. baking dish; top with spinach. , In a large bowl, combine the turkey, gravy, onion dip and onion salt; spoon over spinach. Sprinkle with cheese. Bake, uncovered, at 325° for 25 minutes or until bubbly.

CHICKEN TETRAZZINI FLORENTINE

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
• Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted.