Main dish - Can you freeze turkey tetrazzini recipes

Author: Kenneth Deroche

Turkey Tetrazzini is a budget-friendly easy casserole with chunks of turkey, sliced mushrooms, sun-dried tomatoes and peas…all tossed with curly pasta strands in a creamy, cheesy sauce. This is the best EVER Turkey Tetrazzini - this cheesy, creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.

Turkey Tetrazzini
Freezer Friendly Turkey Tetrazzini
Best Ever Turkey Tetrazzini
Chicken Tetrazzini
What can I do with leftover Turkey Tetrazzini?
How do you store Turkey Tetrazzini in the freezer?
How do you cook a Turkey Tetrazzini?
Can you freeze Tetrazzini casserole?

Turkey Tetrazzini

Turkey Tetrazzini is a budget-friendly easy casserole with chunks of turkey, sliced mushrooms, sun-dried tomatoes and peas…all tossed with curly pasta strands in a creamy, cheesy sauce.
Provided by: Pat Nyswonger
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

12 ounces pasta
1 tablespoon olive oil
6 tablespoons butter, divided
8 ounces mushrooms (sliced)
1 onion, chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup chicken broth, homemade if possible
1/2 cup white wine
1 tablespoon fresh thyme leaves
Salt/pepper to taste
16 ounces (3 cups) chopped, bite-size cooked turkey
8 ounces sun-dried tomatoes, drained of their oil and roughly chopped
12 ounces green peas, thawed
6 ounces Gruyère cheese, grated
1/3 cup grated Parmesan cheese
1-1/2 cups Panko bread crumbs

Nutrition:

Calories: 441 calories
Carbohydrate: 43 grams carbohydrates
Cholesterol: 65 milligrams cholesterol
Fat: 21 grams fat
Fiber: 6 grams fiber
Protein: 20 grams protein
Saturated Fat: 11 grams saturated fat
Serving Size: 1 serving
Sodium: 588 milligrams sodium
Sugar: 13 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 9 grams unsaturated fat

How to cook:

Preheat the oven to 350°F and grease a 9x13-inch casserole dish.
Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to manufacturers’ instructions, to al dente. Drain the pasta and toss with the olive oil. Cover the pot and reserve.
While the pasta is cooking, set a large skillet over medium heat and melt 1 tablespoon of the butter. Add the sliced mushrooms and cook until they release their liquid and it almost evaporates, add the chopped onions and cook until the onions are soft. Stir in the garlic and cook for 30-seconds. Transfer the mixture to a plate and set aside.
Melt the remaining butter in the skillet set over medium heat. Stir in the flour and cook for 2-3 minutes or until lightly browned. Whisk in the milk, cream, chicken broth, and wine. Bring to a gentle boil then reduce the heat to medium-low and simmer, stirring continually until the sauce thickens, about 8 minutes.
Stir in the thyme leaves. Taste the sauce...
Stir in the thyme leaves. Taste the sauce and add salt and pepper as needed.
Add the reserved pasta, mushrooms mixture, turkey, sun-dried tomatoes and the thawed peas to the sauce, stirring until evenly coated. Add the Gruyere cheese, toss gently to fully combine.
Transfer the pasta mixture to the prepared casserole dish and spread evenly.
In a small dish, combine the Panko bread crumbs and the Parmesan cheese. Sprinkle evenly over the top of the tetrazzini and transfer to the oven.
Bake the tetrazzini for 30 minutes, until it is bubbly around the edges and the top is golden brown.
Remove from the oven and allow to sit for 10 minutes before serving. ‘

Notes: Freezer Friendly Turkey Tetrazzini, Add your sour cream, milk, mushrooms, salt, pepper and turkey. Stir everything together until well coated. Place in a …

Freezer Friendly Turkey Tetrazzini

Turkey Tetrazzini from Gooseberry Patch's Best Ever Casseroles
Provided by: Cris
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

8 oz pkg thin spaghetti
2 cubes of chicken bouillon
2-3 T dried (minced onion)
2 cans (10 3/4 oz each cream of mushroom soup)
8 oz container of sour cream
1/2 c milk
salt and pepper to taste
2 c turkey (cooked and cubed)
8 oz can of sliced mushrooms (drained)
8 oz pkg shredded cheddar cheese

How to cook:

Preheat your oven to 350.
If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
Add pasta and cook according to package.
Run a knife through your cooked turkey cutting it into cubes.
Drain pasta and add two cans of cream of mushroom soup.
Add your sour cream, milk, mushrooms, salt, pepper and turkey.
Stir everything together until well coated.
Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
Bake for 30-40 minutes, until the cheese is hot and bubbly.

Notes: Turkey Tetrazzini + Video (No Canned Soups!) Make, Here are the basic steps: Step 1: Cook the pasta. Cook the spaghetti in salted water according to package directions, just until al dente. Step 2: Sauté …

Best Ever Turkey Tetrazzini

This is the best EVER Turkey Tetrazzini - this cheesy, creamy pasta dish with mushrooms and peas makes leftover turkey delicious again.
Provided by: Taylor Stinson
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 13

Ingredients:

Nutrition:

How to cook:

Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through.
Garnish with parsley and extra parmesan cheese, then serve and enjoy.

Notes: Can you freeze turkey tetrazzini, 1 Comment. Sure! I'd cook it, cool it completely, wrap it well in plastic, then freeze it for up to a month. Take it out a day or two before baking and …

Chicken Tetrazzini

I got this recipe from a friend at my bridal shower. It freezes well and is one of my favorite dishes. You could also substitute cut up cooked turkey for the chicken.
Provided by: Munchkin Mama
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

14 ounces spaghetti, broken up
1/2 cup butter
6 tablespoons flour
4 cups chicken broth
1 1/2 cups half-and-half cream
2 teaspoons salt
1/8 teaspoon pepper
4 cups cut up cooked chicken (this would be about 4-5 chicken breasts)
1/2 cup grated parmesan cheese
3/4 cup shredded parmesan cheese

Nutrition:

How to cook:

Cook spaghetti as directed on package. Drain.
Heat butter in a large skillet until melted.
Stir in flour, salt, and pepper. Stir constantly until smooth and bubbly. Remove from heat.
Stir in chicken broth and half & half. Heat until boiling, stirring constantly. Boil and stir 1 minute.
Stir in spaghetti, chicken, & grated parmesan cheese.
Pour into a greased 9x13-inch pan. Top with fresh shredded parmesan cheese.
To serve immediately: Bake at 350°F for about 30 minutes until bubbly.
Or to freeze for another day: After topping with the parmesan cheese, do not bake right away. Cover dish with plastic wrap and freeze. Thaw completely and bake as directed on serving day.

Notes: Best Ever Turkey Tetrazzini, Can you freeze turkey tetrazzini. If you have a lot of leftovers, or you just want to prepare it ahead of time, freeze the tetrazzini for up to three months …