Bake Turkey Tetrazzini

This recipe is taken from the 1994 Milk Calendar. This is the Bake Turkey Tetrazzini recipe.

  • Prep: 20 min
  • Cooking: 40 min - 50 min
Yields 6 - 8 servings
bake turkey tetrazzini

Ingredients

  • 3 tbsp (45 mL) butter
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 stalk celery sliced
  • 8 oz (250 g) mushrooms sliced
  • 3 tbsp (45 mL) all-purpose flour
  • 3 1/2 cups (875 mL) Milk
  • 1 1/2 tsp (7 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 tbsp (15 mL) Worcestershire sauce
  • 4 oz (125 g) Canadian Cream cheese at room temperature
  • 3 cups (750 mL) turkey or chicken cooked and diced
  • 1 cup (250 mL) fresh or frozen peas or 8 oz (250 g) egg noodles
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1/2 cup (125 mL) dry bread crumbs
  • 3 tbsp (45 mL) butter melted

Preparation

Melt butter in a large saucepan. Sauté onion, garlic, celery and mushrooms. Cook 7,8 min until vegetables are tender and any liquid has evaporated. Sprinkle mixture with flour and cook a few minutes. Add milk and bring to a boil.

Add salt, pepper, nutmeg and Worcestershire sauce. Whisk in Cream cheese a little at a time. (Do not worry if Cream cheese does not melt completely.) Cook gently 5 minutes. Add turkey or chicken and peas. Combine well.

Meanwhile cook noodles. Drain well. Combine with sauce mixture. Place in a buttered 13 x 9-inch (33 x 23 cm) casserole. Combine Parmesan cheese with bread crumbs and butter. Sprinkle over top of casserole.

Place casserole on a baking sheet to catch any spills. Bake in a preheated 350 °F (180 °C) oven for 30 min or until browned and bubbling. Allow to rest 5 to 10 min before serving.

Tips

You can bake this in two smaller casseroles and freeze one for another dinner.

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Nutritional information

Per serving
Energy: 488 Calories
Protein: 30 g
Carbohydrate: 41 g
Fat: 23 g
Fibre: 3.8 g
Sodium: 996 mg

Top 5 Nutrients

(% DV*)
Calcium: 26 % / 284 mg
Folate: 39 %
Niacin: 54 %
Riboflavin: 41 %
Zinc: 37 %