Stir in noodles until well combined.

Turkey tetrazzini soup. While noodles are cooking, mix butter, soup, sour cream, salt, pepper, and chicken broth in a medium bowl. Cooked turkey is combined with cream of mushroom soup, cream of chicken soup, sour cream, green peppers, and milk and topped with sharp cheddar cheese for an easy dinner recipe your entire family will love! Cook noodles according to box instructions.

If you are not using leftover spaghetti noodles, cook spaghetti according to package directions (al dente) and drain. Stir in peas and turn remove soup from heat. It’s is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko.

Reduce the heat to medium. To the pot add broth, 2 cups milk, spaghetti, turkey, salt and parsley. Condensed cream of mushroom soup:

You can have this on the table in under an hour! Add the remaining broth and bring it to a boil. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Mix well and add turkey chunks. I like to use linguine but you can also use cooked spaghetti, fettuccine, or egg noodles for this recipe. Stir in turkey, peas and parmesan cheese.

You’ll look forward to leftover turkey when you know you have this casserole waiting on you! Add salt, thyme, pepper, nutmeg, lemon juice, sherry, and mushrooms. Try this american classic turkey casserole—turkey tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey, peas, and egg noodles.