STREAMING NOW: Carnivorous
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This one-dish pasta dish is a great way to use turkey leftovers. Combine cooked egg noodles with mushrooms, chopped celery, peas, diced turkey and lightly seasoned cream sauce. Sprinkle with Gruyere cheese, breadcrumbs and parsley and bake - delicious!!”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles in a lare amount of boiling salted water. Drain and transfer to a greased 13x9-inch baking dish, cutting long noodles to make serving easier.
  2. In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes.
  3. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper.
  4. Cook stirring often, for 5 minutes, or until thickened. (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
  5. Top with cheese breadcrumbs and parsley. Bake in a preheated 350F oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.
  6. TIPS: Tetrazzini can be assembled, covered and refrigerated several hours before baking.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: