Turkey Tetrazzini ... Turkey Leftovers Are Here
Cooking for one or two can be fun even if you end up with half empty cans of things. Next time, I'll use the entire can of cream of mushroom soup and a bit more milk to end up with a creamy sauce.
Diced turkey breast (or a combination of white and dark meat), frozen green peas, green onion, cream of mushroom soup/milk, a dash of garlic powder and salt and pepper to taste. Not much of a recipe. (ETA: 10/12/2021 A detailed recipe has been added.)
Recipe is a quick adaptation of a more traditional tetrazzini which involved sauteing about 1/4 of a diced onion and half a pound or so of sliced mushrooms (1 minced garlic clove, optional) together and then adding a cup of cream of celery soup and milk along with the cooked noodles etc before baking.
Turkey Tetrazzini - serves 2
Casserole
2 servings of cooked pasta (180 gm dried)
1 cup diced turkey (breast, thigh or both)
1 cup frozen peas, thawed
2 tbsp green onion
1 can cream of mushroom soup
1/4-1/2 cup of milk, as needed
pinch or 2 of garlic powder
salt and pepper, to taste
Topping
1/3 cup panko bread crumbs
1/3 cup grated old cheddar cheese
1 tbsp EVOO
Toss bread crumbs with the EVOO. Mix in the cheese, spread evenly over the top of the casserole.
Preheat the oven to 375 deg F.
In a large bowl, combine the casserole ingredients including the lesser amount of milk. If the mixture seems dry, add more milk as you want a creamy/saucy texture at the end. NOTE: If you don't have a lot of time, mix everything in a large saucepot and warm through. This means that you'll need less time in the oven for everything to warm up.
Taste and add salt and pepper as needed. Pour into a casserole dish and place in oven. Depending on how hot the mixture is, you can bake covered with aluminum foil for at least 30 min to warm through, then remove teh foil and sprinkle the topping over the top and bake until the topping is golden brown. This will likely take 20-25 min.
Baked until the top was browned and the inside was hot and bubbly.
Diced turkey breast (or a combination of white and dark meat), frozen green peas, green onion, cream of mushroom soup/milk, a dash of garlic powder and salt and pepper to taste. Not much of a recipe. (ETA: 10/12/2021 A detailed recipe has been added.)
Recipe is a quick adaptation of a more traditional tetrazzini which involved sauteing about 1/4 of a diced onion and half a pound or so of sliced mushrooms (1 minced garlic clove, optional) together and then adding a cup of cream of celery soup and milk along with the cooked noodles etc before baking.
Turkey Tetrazzini - serves 2
Casserole
2 servings of cooked pasta (180 gm dried)
1 cup diced turkey (breast, thigh or both)
1 cup frozen peas, thawed
2 tbsp green onion
1 can cream of mushroom soup
1/4-1/2 cup of milk, as needed
pinch or 2 of garlic powder
salt and pepper, to taste
Topping
1/3 cup panko bread crumbs
1/3 cup grated old cheddar cheese
1 tbsp EVOO
Toss bread crumbs with the EVOO. Mix in the cheese, spread evenly over the top of the casserole.
Preheat the oven to 375 deg F.
In a large bowl, combine the casserole ingredients including the lesser amount of milk. If the mixture seems dry, add more milk as you want a creamy/saucy texture at the end. NOTE: If you don't have a lot of time, mix everything in a large saucepot and warm through. This means that you'll need less time in the oven for everything to warm up.
Taste and add salt and pepper as needed. Pour into a casserole dish and place in oven. Depending on how hot the mixture is, you can bake covered with aluminum foil for at least 30 min to warm through, then remove teh foil and sprinkle the topping over the top and bake until the topping is golden brown. This will likely take 20-25 min.
Baked until the top was browned and the inside was hot and bubbly.