Turkey Tetrazzini

• Original Recipe Source: Lil' Luna

• Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8

Description

An easy, creamy, and cheesy pasta bake made with tender linguine, leftover turkey, and a rich, savory sauce that turns holiday leftovers into a brand-new family favorite.

Ingredients

• 16 ounces linguine, cooked

• 3 cups chopped cooked turkey

• ½ cup butter, melted

• 2 (10.5-ounce) cans cream of celery (or cream of chicken)

• 2 cups sour cream

• 1 teaspoon garlic salt (with parsley flakes)

• ½ teaspoon pepper

• 1 cup chicken broth

• 2 tablespoons grated Parmesan cheese

• 2 cups shredded Mozzarella cheese

• ¼ cup Italian bread crumbs (optional)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.

2. Pasta: Cook 16 ounces linguine according to package directions just until al dente. Drain and set aside. The pasta will continue cooking in the oven, so avoid overcooking it.

3. Sauce: Meanwhile, in a large bowl, combine chopped turkey, melted butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth. Stir in noodles until well combined.

4. Bake: Pour into the prepared baking dish. Sprinkle Parmesan, mozzarella, and Italian breadcrumbs over the top, if using. Bake for 36 to 42 minutes, until the casserole is hot and bubbly and the cheese is melted. If using breadcrumbs, bake until the topping is lightly golden.