Dump-and-Bake Turkey Tetrazzini

5 from 4 votes

Dump-and-Bake Turkey Tetrazzini

This dump and bake turkey tetrazzini is the perfect way to use up leftover turkey or chicken. It's quick and easy to make!

Course Dinner

Cuisine American

Keyword tetrazzini recipes, turkey tetrazzini

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 311kcal

Author The Seasoned Mom

Ingredients

1 (22 ounce) jar Alfredo sauce (2 ½ cups)
3 cups less-sodium chicken broth
½ cup sour cream
12 ounces (about 6 cups) uncooked medium egg noodles
1 cup frozen diced onion, thawed
1 ½ - 2 cups chopped cooked turkey (or sub with cooked chicken)
8 ounces sliced fresh mushrooms
2 teaspoons minced garlic
1 cup (4 ounces) grated Swiss or Gruyere cheese (or more, as desired)
Chopped fresh parsley

Instructions

Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, turkey, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle cheese over top of the casserole and bake, uncovered, for 10 more minutes (or until cheese is melted and pasta is tender). Garnish with parsley, if desired.

Notes

Cooking Just for Two? You can prepare a smaller casserole by cutting all of the ingredients in half and baking the tetrazzini in an 8-inch square dish.

Nutrition