Turkey Tetrazzini is an easy and inexpensive main dish to make if you’re cooking for a crowd. This delicious dish with turkey, which is usually on sale around Thanksgiving, can be dressed up for dinner parties or served as an informal family meal. Its rich taste is sure to be a hit.
Turkey Tetrazzini
Preparation time: 30 minutes
Cooking time: 45 minutes
Yield: 24 servings
8 ounces uncooked vermicelli
1/4 cup chicken or turkey broth
2 cups chopped cooked turkey
5 3/4 ounces condensed cream of chicken soup
5 3/4 ounces condensed cream of celery soup
1/2 cup sour cream
2 ounces jars sliced mushrooms, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees.
Cook the vermicelli according to the package directions; drain it and return it to the pot.
Toss the vermicelli with the chicken broth.
In a large bowl, combine the vermicelli and the remaining ingredients, except the cheddar cheese.
Lightly grease two 11-x-7-inch baking dishes; divide the mixture between them.
Top each dish with 2 cups of the cheddar cheese.
Cover the casseroles, and then bake them for 40 minutes.
Uncover the dishes and bake them for 5 more minutes, or until the cheese is melted and bubbly. Allow the casserole to set for 10 minutes before serving.
You can freeze the unbaked casserole (minus the cheese) for up to 1 month. Thaw the casserole in the refrigerator overnight, then let it stand at room temperature for 30 minutes. Follow Steps 6 through 8 to bake.