Easy Turkey Tetrazzini
Ingreadient
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12 ounces dried linguine pasta
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2 tablespoons salted butter
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8 ounces button mushrooms, sliced
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1 cup chopped onion
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1/2 cup chopped celery
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2 cloves garlic, minced
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1/2 teaspoon Italian seasoning
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1/4 teaspoon crushed red pepper
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1/4 cup white wine (Optional)
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2 cups chopped cooked turkey
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1 (10.5 ounce) can condensed cream of mushroom soup
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1 cup sour cream
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3/4 cup reduced-sodium chicken broth
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1/2 cup grated Parmesan cheese
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1/2 cup sliced almonds (Optional)
Direction
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Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
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Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
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While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
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Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
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Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
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Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
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Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
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Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
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Serve and enjoy!
