It’s so easy to get into a rut with the leftovers. But once I start thinking of different recipes using the same ingredients it’s amazing how many pop up.
Turkey tetrazzini is a huge favorite from every age group. The kids are going to eat it up and the finer you dice up the veggies the more those little twerps will eat.
- 1 (8 ounce) package cooked egg noodles
- 2 tablespoons butter
- 1 (6 ounce) can sliced mushrooms
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 cups chopped cooked turkey
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup sour cream
- ½ cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente and drain.
- Preheat oven to 375.
- Melt butter in a large heavy skillet.
- Saute mushrooms for 1 minute.
- Season with salt and pepper,.
- Stir in turkey, condensed soup, and sour cream.
- Put cooked noodles in a 9x13 baking dish.
- Pour sauce mixture evenly over top of noodles.
- Sprinkle with parmesan cheese.
- Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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