Prep 20 mins
Cook 40 mins
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.
- 12 ounces egg noodles
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sliced cooked mushroom
- 1 small onion, peeled, halved and sliced
- 1⁄4 cup dry sherry (or vermouth or dry white wine)
- 1⁄2 cup cream
- 4 cups leftover gravy, I used Savory Turkey Gravy With Mushrooms and Onions
- 3 cups coarsely chopped cooked turkey
- 1 1⁄2 cups peas
- 2⁄3 cup freshly grated parmesan cheese (divided into 1/3 and 1/3 cups)
- 1⁄2 cup shredded swiss cheese
- 1 tablespoon lemon juice
- salt and pepper
- ground nutmeg
- 1⁄2 cup fine fresh breadcrumb (or panko)
- 1 tablespoon chopped fresh parsley
- 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.
I forgot to write a review of this! It's great. I used dry white wine and, I hate to admit, a dry mix turkey gravy from grocery aisle. But this is a great recipe that freezes well, too. We really liked this and I'll make it again.