Here’s a healthy way to use up your Thanksgiving leftover turkey. We eat A LOT of noodles around here, and Turkey Tetrazzini is one of those classic “Thanksgiving Leftover Casserole” recipes. Turkey Tetrazzini combines vegetables, leftover turkey, pasta and a creamy sauce.
To lighten-up the turkey cream sauce, we used low fat Cream of Mushroom soup and skim milk.
I think this would actually be better with chicken than with turkey, but using up Thanksgiving leftovers was the goal here.
Turkey Tetrazzini
Servings: 4
Calories: 414kcal
Ingredients
- 6 ounces pasta (I used thin spaghetti)
- 2 teaspoon olive oil
- ½ onion (chopped)
- 1 zucchini (sliced)
- 2 garlic cloves (minced)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon white pepper (black pepper works fine too)
- 1 10oz. can low fat condensed cream of mushroom soup (lowest-sodium you can find)
- 1 cup skim milk
- 12 to 16 ounces leftover turkey (choppd into ½ – inch cubes)
- 1 ounce Parmesan cheese (grated or shredded – divided use)
- ¼ cup panko bread crumbs (or crushed Saltines)
Instructions
- Preheat the oven to 350 °F. Lightly spray an 8×8-inch baking dish with nonstick spray.
- Boil a pot of water and prepare the pasta according to package instructions — cook until al dente, not quite tender, 3 to 4 minutes less than what the package instructions say. Drain and set aside.
- While the pasta is cooking, heat the oil in a skillet over medium heat. Cook the onion for about 3 minutes, until it just begins to soften.
- Add the zucchini slices to the skillet and put the lid on for about 3 minutes to steam the zucchini a little until it starts to soften and turn light brown.
- Add the garlic, nutmeg and pepper to the skillet. Stir for about 1 minute, until the garlic is fragrant.
- Stir condensed cream of mushroom soup and milk into the zucchini mixture. Turn the heat up to medium-high and bring the mixture to a boil, then turn the heat down low and let it simmer for about 3 minutes, until the mixture starts to thicken.
- Stir in the turkey, pasta, and Parmesan cheese (reserve 2 tablespoons of cheese for sprinkling on top)
- Spoon the mixture into the prepared baking dish.
- Stir together the panko bread crumbs and the reserved 2 tablespoons of Parmesan cheese. Sprinkle evenly over the top of the turkey/pasta mixture. Give it a light spray with nonstick spray or an olive oil mister.
- Bake for 25 minutes at 350 °F until the top is browned.
