Easy Turkey Tetrazzini
Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a family favorite.
dried linguine
12
ounces
salted butter
2
tablespoons
button mushrooms, sliced
8
ounces
chopped onion
1
cup
chopped celery
1/2
cup
garlic, minced
2
cloves
Italian seasoning
1/2
teaspoon
crushed red pepper
1/4
teaspoon
white wine (Optional)
1/4
cup
chopped cooked turkey
2
cups
condensed cream of mushroom soup
1
(10.5 ounce) can
sour cream
1
cup
reduced-sodium chicken broth
3/4
cup
grated Parmesan cheese
1/2
cup
sliced almonds (Optional)
1/2
cup
 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
  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.
  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.
  Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
  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.
  Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
  Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
  Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
  Serve and enjoy!
