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+ servings
leftover turkey tetrazzini recipe gluten free egg noodles turkey noodle casserole healthy thanksgiving leftovers

Leftover Turkey Tetrazzini

Kelly Jensen
This casserole is a super yummy way to use those Thanksgiving leftovers! Use simple clean ingredients to transform your extra turkey into something EXTRA. 
5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Holiday, Leftovers, Thanksgiving
Cuisine American, Canadian, Thanksgiving
Servings 8
Calories 291 kcal

Ingredients
  

  • 1 12 ounce package egg noodles use gluten free
  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 6 cloves garlic minced
  • 8 ounces mushrooms rinsed and sliced
  • 1 tablespoon Italian seasoning thyme, oregano, garlic, parsley
  • 3 cups Vegetable Stock
  • 1 cup whole milk
  • 1 8 ounce package cream cheese
  • 1 cup frozen peas
  • 2 cups baby spinach packed
  • 2 cups cooked turkey meat chopped
  • 1/2 cup fresh parsley chopped
  • 1 teaspoon Black Pepper
  • 1 cup seasoned breadcrumbs Gluten Free
  • 2 cups mozzarella cheese divided

Instructions
 

  • Preheat the oven to 350 degrees Ferenheit.
  • In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions.  Drain and set aside.
  • In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft.  Add the celery and mushrooms and sauce for another 8 minutes on low heat.  Add the frozen peas, spinach, Italian seasoning and stir.  Turn off heat.
  • In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering.  Add the cream cheese and stir until all ingredients have melted together.
  • To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey.  Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine.  Add ingredients to a greased 13x9 inch baking dish.  Top with remaining half cup of mozzarella and breadcrumbs.
  • Cook covered for 20 minutes.  Remove cover, and cook for an additional 15 minutes until top begins to brown and the casserole is bubbly.

Nutrition

Calories: 291kcalCarbohydrates: 20gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 58mgSodium: 876mgPotassium: 511mgFiber: 3gSugar: 6gVitamin A: 1638IUVitamin C: 16mgCalcium: 251mgIron: 2mg
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