Turkey Tetrazzini Casserole
Ready In: 1 hr 45 mins
Serves: 6-8
Ingredients
- 1 (8 ounce) box linguine
- 3 cups diced cooked turkey
- 1 (10 3/4ounce) can condensed cream of mushroom soup
- 1 (4 ounce) can sliced mushrooms, drained
- 2⁄3 cup chicken broth
- 2⁄3 cup white wine
- 1⁄2 teaspoon salt
- white pepper
- 6 tablespoons butter
- 1 cup dry breadcrumbs
- 1⁄3 cup grated parmesan cheese
Directions
- This is a make ahead meal and there are three ways you can make these: individual pans (8- 9 round foil tart or pot pie pans 5 inches across, 1 1/4 inches deep); family casseroles (2 8x8x2 inch foil pans); and company sized (1 8x12x1 inch foil pan, slide this sized pan onto a cutting board before handling hot as it is large).
- Cook linguine 3/4 of time recommended by manufacturer.
- Rinse under cold running water until cool and let drain.
- Combine everything but butter, breadcrumbs, and cheese.
- Pour this mixture equally into whatever sized pan (s) you have decided on.
- Freeze uncovered while you make the breadcrumbs.
- Melt the butter.
- Stir breadcrumbs in and cook until light amber.
- Spread hot crumbs on a plate and refrigerate about 30 minutes to cool.
- Blend Parmesan into cooled crumbs.
- Spread crumbs evenly over pan (s).
- Cover with foil and label.
- When ready to cook preheat oven to 400 and uncover pan (s).
- Both the individual and family sizes take an hour to cook.
- The company size takes an hour and 15 minutes.
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