Turkey Tetrazzini

 turkey casserole
Through the Holidays there is so many parties and so many turkey leftovers and you can only eat so many turkey sandwiches before you want something new! This is a yummy solution to that problem and it’s so easy to make! I love when you can make your leftovers taste like a whole new creation.
1 pound penne ziti rigate ( feel free to use your favorite noodles)
4 Tablespoons butter
3 cloves garlic, minced
1 cup onion, chopped
1 pound mushrooms, sliced
1 teaspoon salt
1/3 cup flour
4 cups chicken broth
1 8 ounce cream cheese
3 cups cooked turkey, diced
1 cup black olives, chopped
1 1/2 cups frozen green peas
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
5 slices bacon, fried and crumbled
1 cup Panko bread crumbs

  • Preheat oven to 350 degrees.
  • Cook the pasta until its al dente to package instructions. Drain, rinse and set aside.
  • In a large pan, melt butter over a medium heat. Add garlic, onion and sauté for a couple minutes. Add mushrooms and salt, then sauté for a couple minutes longer.
  • Mix flour with a cup of broth until the mixture is smooth.  Pour mixture into the pan and stir. Add the rest of the broth and stir until smooth. Cook for a few minutes until the roux thickens.
  • Reduce the heat to a lower heat. Cut the cream cheese into pieces and add it to the pot. Stir it to melt (it will melt).
  • Add the turkey, olives, peas, bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
  • Add the pasta and stir it to combine. Drizzle in more broth as needed; you want the mixture to have a little extra moisture, it will cook off in the oven. If it’s soupy, that will be fine. You can add up to 2 more cups of liquid if you decide.
  • Pour the mixture into a large baking dish and sprinkle with Panko crumbs. Bake for 20 minutes, or until the casserole in bubbly and your crumbs are golden brown. 

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