Dinner - Turkey tetrazzini with egg noodles recipes

Nutrition:

• Calories: 559 kcal
• Carbohydrate: 35 g
• Cholesterol: 164 mg
• Fiber: 4 g
• Protein: 33 g
• Saturated Fat: 17 g
• Sodium: 737 mg
• Sugar: 7 g
• Fat: 32 g
• Serving Size: Serves 4 to 6
• Unsaturated Fat: 0 g

How to cook:

1. Preheat the oven and boil the water: Preheat oven to 375°F. Start boiling 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2. Sauté the mushrooms: Cook the mushrooms in 3 tablespoons of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5 to 7 minutes. Set aside.
3. Make a roux: In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour and cook the mixture over low heat, stirring, for 3 minutes.
4. Boil the pasta: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5. Make the sauce: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6. Assemble the casserole: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7. Make the topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 tablespoon butter, cut into bits.
8. Bake: Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden. Garnish individual servings with chopped parsley.

Notes: Turkey Tetrazzini Recipe: How to Make It, Directions. Preheat oven to 375°. Cook spaghetti according to package directions; drain. Transfer to a large bowl; stir in the next 10 ingredients. Spoon into a …

Nutrition:

• Calories: 295 kcal
• Carbohydrate: 29 g
• Protein: 14 g
• Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 71 mg
• Sodium: 370 mg
• Fiber: 2 g
• Sugar: 4 g
• Serving Size: 1 serving

How to cook:

1. Prep
2. Preheat oven to 375°F. Spray a 9 by 13-inch baking dish with cooking spray and set it aside. Cook egg noodles in a large pot, following package instructions, then strain and set aside.Add 4 Tbsp. butter to a large skillet along with diced onion. Cook on medium-high until the onions are translucent. Then, add flour and whisk until a thick paste forms a roux. Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste. Finally, add in the cooked egg noodles and gently mix to combine.
3. Top
4. Add the mixture to the greased casserole dish and smooth it out into an even layer. In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly. Remove from the pan immediately and sprinkle them over the casserole evenly.
5. Serve
6. Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!

Notes: Easy Turkey Tetrazzini Recipe: How to Make It, Ingredients. 2 cups uncooked spaghetti (broken into 2-inch pieces) 1 teaspoon chicken bouillon granules; 3/4 cup boiling water; 1 can (10-3/4 ounces) …

How to cook:

1. In a skillet on the stove saute mushrooms with 1 tablespoon butter for 2 minutes.
2. In a 4 quart pot cook egg noodles according to the package, but subtract 1 minute so the noodles are a little firmer so they don’t fall apart when baked.
3. Drain noodles in a colander.
4. Preheat oven to 375°
5. In the pot over medium-high heat, put 4 tablespoons butter and flour, cook for 1 minute, slowly add in chicken broth, heavy cream, and wine (I put these all in one measuring cup that is easy to pour from).
6. Add in cheeses and stir until cheese is melted and sauce is thickened.
7. Add in the mushroom mixture.
8. Add in the noodles and stir to combine.
9. Next stir in turkey (or chicken)
10. Stir in nutmeg, salt, pepper, and parsley.
11. Pour mixture into a 13x9 casserole pan.
12. Mix breadcrumbs with 1 tablespoon melted butter and stir to combine, put on top of the baking dish.
13. Bake for 30 minutes, or until the center of the casserole is heated thoroughly and breadcrumbs are toasted.

Notes: The BEST Turkey Tetrazzini (Parmesan-Panko Topping), Pour the mixture into a greased 2-quart casserole dish or 13x9 pan. Melt the remaining butter in a microwave-safe bowl. Add the breadcrumbs and …

Nutrition:

• Calories: 411.1 calories
• Carbohydrate: 33.5 g
• Cholesterol: 105.3 mg
• Fat: 20.1 g
• Fiber: 2.2 g
• Protein: 24 g
• Saturated Fat: 10.4 g
• Sodium: 1081.8 mg
• Sugar: 2.1 g

How to cook:

1. Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Meanwhile, melt butter in a large heavy skillet. Drain mushrooms, add to skillet, and cook, stirring, for 1 minute. Stir in turkey, condensed soup, sour cream, salt, and pepper.
4. Drain noodles and place in a 9x13-inch baking dish. Pour turkey mixture evenly over the top. Sprinkle with Parmesan.
5. Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

Notes: Turkey Tetrazzini Recipe, Assemble the casserole: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium