Leftover Turkey Tetrazzini
Need an idea for all of that leftover turkey? This Leftover Turkey Tetrazzini has you covered with sauteed mushrooms, a lightened up creamy sauce, and buttery egg noodles! All topped off with a crispy Panko topping.
Servings: 6 servings
Calories: 487kcal
Ingredients
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 leek white and light green parts sliced and chopped
- 8 ounces mushrooms sliced
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- ¼ cup plain yogurt
- 1 ½ cups shredded cheddar cheese divided use
- 2 cups chopped leftover turkey
- 1 cup Panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F.
- Cook egg noodles according to package directions for al dente.
- In a large skillet, heat olive oil.
- Add leek and mushrooms and cook for 10-12 minutes, until leeks and mushrooms are softened.
- Add flour, stirring well to combine.
- Slowly add the chicken broth, whisking well to combine.
- Slowly add the milk, and yogurt, whisking well to combine.
- Let the mixture come to a simmer and thicken slightly.
- Add 1 cup of the cheese to the mixture, stirring well.
- Once cheese has melted, add egg noodles and turkey to the sauce, stirring well to combine.
- Pour pasta into 8" or 9" baking dish.
- Sprinkle with remaining ½ cup of cheese.
- In a small bowl combine Panko breadcrumbs and olive oil, and evenly distribute on top of casserole.
- Bake in preheated oven for 15 minutes.
- Serve and enjoy!
Nutrition
Calories: 487kcal | Carbohydrates: 42g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 464mg | Potassium: 461mg | Fiber: 2g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 308mg | Iron: 2mg