This Easy Turkey Tetrazzini Recipe is a perfect use for all of your leftover turkey. Made with a cheesy sauce, earthy mushrooms with noodles, this turkey casserole is a great way to eat turkey another day and not think you're eating the same meal! #thanksgiving #leftoverturkey
Preheat oven to 325°
Cook the egg noodles according to the package directions. I suggest cutting the time to the lower end or 2 minutes less than the package recommends. The dish gets baked at the end, and this will make it so the pasta does not go mushy.
Strain out water when done and set aside.
In same pan melt 2 tablespoons of the butter and sauce the onions and mushrooms for 10 minutes until mushrooms are softened. Remove from pan and set aside in a bowl.
Bring pan to medium high heat. Melt 2 more tablespoons of butter then sprinkle in the flour and whisk quickly to completely combine. Cook for 2 minutes to get rid of the flour taste and bring out the nutty flavor.
Add in milk and whisk until combined. Then add the half and half slowly and whisk until well blended. Raise heat to high, bring to a boil and let cook for about 10 minutes until sauce starts to thicken.
Once sauce has thickened, add in the cream cheese and let it melt completely. Remove pan with sauce from heat. Add in nutmeg and season to taste with salt and pepper.
Add turkey, peas, mushrooms/onion and noodles to pasta and stir to mix well.
Place into 9X13 casserole dish.
Melt last tablespoon of butter in microwave. Toss bread crumbs in the butter. Sprinkle breadcrumbs over the top of the casserole.
Bake for 15-20 minutes until the breadcrumb topping is golden brown and the noodles are heated throughout.