The real secret to leftovers is not heating them back up but transforming them into even more delicious dishes. Leftover Turkey Tetrazzini takes the last morsels of Thanksgiving and turns them into a rich, creamy, savory casserole that will have you coming back for seconds (or thirds)! Filled with tender noodles and stretchy, sharp cheeses, Leftover Turkey Tetrazzini is packed dense with flavors. Gone are the days of forgotten leftovers—you'll be scooping this casserole up by the heap before you know it!
Ingredients• 1 (7-ounce) package thin spaghetti, broken in half • 2 cups turkey, cubed and cooked • 3 tablespoons butter • 1 cup mushrooms, sliced • 1 small onion, chopped • 1 cup peas • 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted • 1 cup whole milk • 1/2 teaspoon poultry seasoning • 1/8 teaspoon ground mustard • 1 cup cheddar cheese, shredded • 1 cup part-skim mozzarella cheese, shredded • 1 tablespoon parmesan cheese, shredded • parsley, optional, minced
Preheat the oven to 350 degrees F.
Grease a 9x13-inch oven-safe dish.
Cook the spaghetti following the directions on the package.
Then drain and place the spaghetti in the greased oven-safe dish.
Top it with the turkey and set it aside.
In a large skillet on the stove-top over medium heat, melt the butter.
Sauté the mushrooms, onion, and peas in the melted butter until all of it is tender.
Add in the mushroom soup, milk, poultry seasoning, and mustard, and whisk together until thoroughly combined.
Next, add in cheddar cheese and cook, stirring it over until it is all melted.
Pour the mixture over the turkey.
Garnish the dish with mozzarella and parmesan cheeses.
Bake the dish until heated through, about 25-30 minutes.
Garnish with some parsley and enjoy!