I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside. Show This post may contain affiliate links. Please read our disclosure policy. This Turkey Tetrazzini Casserole is an excellent recipe for using up leftover turkey. This classic comfort food pasta bake is hearty and full of noodles, mushrooms, peas and turkey all coated in a rich and creamy cheese sauce and topped with a crispy, buttery breadcrumb topping. Everything is baked in the oven until it’s golden and bubbly for a dinner that is hearty enough to satisfy everyone! Classic Turkey TetrazziniWhat better way to kick off comfort season (fall is coming you guys!) than with a classic recipe that checks all the boxes of what pure comfort food should be.
I’m especially fond of the carb city factor myself! There’s just something purely satisfying about a plate full of creamy pasta that fills your belly and fills your soul. If you’re in the mood for comfort food, it’s your lucky day because we have got tons of options! Never would I turndown a plate of Chicken Fried Steak and creamy Mashed Potatoes or a bowl of delicious One Pot Creamy Chicken and Noodles. My favorite comfort food though, is my grandma’s Cheesy Scalloped Potatoes. Oh man if that doesn’t take me right back to my five year old self. Just say no to canned condensed cream soup!I strive to use fresh ingredients in all of my recipes, or to make things from scratch. It’s just better for you!. While occasional we may call on a canned favorite, those instances are limited. When it comes to condensed cream soup they are actually incredibly easy to make yourself and they are going to be healthier and contain a lot less sodium. Plus it just tastes better to make it from scratch! All that you need is to make a roux (a cooked mixture of butter and flour), milk and chicken broth. As it simmers, it thickens and becomes the soup you’d have from the can, only much, much tastier and better for you. How to Make Turkey TetrazziniThis is not a 30 minute meal, but it’s a truly delicious one that may look complicated but it really isn’t. While I do use turkey for this dish because who doesn’t have turkey leftovers around the holidays, you can easily swap that our for some rotisserie chicken.
Serving SuggestionsThis recipe includes everything you need to call it a complete meal, including veggies. But it you want to have leftovers or you’re feeding more people, add a fresh green salad and some garlic bread. What to do with leftoversIf you have leftovers, store them in an airtight container in the fridge for 3-5 days. This recipe reheats nicely, so you can have lunches ready to go or make another meal out of it. Can I make Turkey Tetrazzini ahead of time?Thinking of making an extra casserole to freeze for later? This dish works really well as a make ahead casserole. Great for always having dinner on hand or for sending with a friend in need.
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Calories: 710kcalCarbohydrates: 51gProtein: 61gFat: 30gSaturated Fat: 15gCholesterol: 169mgSodium: 1383mgPotassium: 849mgFiber: 4gSugar: 5gVitamin A: 1262IUVitamin C: 8mgCalcium: 322mgIron: 3mg Keyword turkey tetrazzini Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read More About Kristin |