This post is sponsored by No Yolks.
With Thanksgiving just a few weeks away, I’m going to make bit of a confession… As much as I love our traditional Thanksgiving dinner – I love eating the leftovers even more!
There are so many delicious recipes we make using Thanksgiving leftovers, and today we’re sharing one of our family favorites: Turkey Tetrazzini! Turkey Tettrazzini is a classic casserole made from leftover turkey, egg noodles, mushrooms and peas in a creamy cheese sauce!
Our recipe couldn’t be easier (or any more delicious) – and in fact, we make our Turkey Tetrazzini in a somewhat non-traditional way!
Unlike most recipes, our version starts with dry egg noodles that are layered in with the other ingredients – so the noodles cook up perfectly creamy and tender – not at all mushy like so many baked noodle casseroles sometimes get! Then we’ve topped the casserole with an amazing crunchy-cheesy topping made from crushed potato chips and Swiss Cheese!
And one more thing that makes our Turkey Tetrazzini so delicious? We used No Yolks Extra Broad egg noodles!
No Yolks brand noodles are cholesterol-free and they always cook up smooth, firm and delicious! They come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks noodles are now available in Whole Grain too.
There’s No Yolks and No Other.Print
You will need a large 3-4 quart casserole dish for this recipe. We used a deep 9X13 casserole dish.
- 3 cups low sodium chicken or turkey stock
- 2 cups whole milk
- 2 cups heavy cream
- ½ pound Fontina cheese, shredded
- 1 teaspoon salt (if using salted stock, omit salt or salt to taste)
- ½ teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 5 tablespoons butter
- 2 cups thickly sliced onion (slice onion in half vertically and lay flat, then slice with the grain into thick slices).
- 1 12-ounce package button mushrooms, cut into thick slices
- 3 tablespoons flour
- Non-stick cooking spray
- 8 ounces uncooked Extra Broad No Yolk Noodles
- 1 pound cooked turkey (white or dark) cut into bite sized pieces
- 2 cups frozen green peas
- 2 ounces finely shredded Swiss cheese
- 2 ounces plain potato chips, crushed
- Preheat oven to 375 degrees.
- Place chicken stock into medium to large sauce pan and bring to a boil. Boil until reduced to one cup, letting two cups evaporate. This will give you a triple strength stock. Add all of the milk and cream and bring to hot but not boiling. Add Fontina cheese, salt, pepper and nutmeg, stir and keep mixture on medium low heat.
- While stock is reducing, melt butter in a large pot over medium heat and add onions. Sauté for five minutes and add mushrooms. Sauté for five more minutes and add flour. Reduce heat and stir to make a roux. Cook for three minutes. Add hot stock and milk mixture to butter, mushroom and flour mixture one third at a time, stirring with a wooden spoon. This sauce will be intentionally thin.
- Spray a 3-4 quart casserole dish with non-stick cooking spray and ladle in some sauce to coat the bottom.
- Spread half the dry noodles, half the cooked turkey, half the frozen peas and half of the hot cream sauce. Repeat with remaining noodles, turkey, peas and sauce.
- Mix the finely shredded Swiss cheese with the crushed chips in a small bowl and sprinkle over the top of the casserole. (if you used a smaller casserole dish and it is filled to the top, place a sheet of foil on the rack below the casserole to catch any drips).
- Bake uncovered for 30-40 minutes. The liquid should be bubbling and hot. Place under brolier for a minute or two to brown and crisp the top if desired. Remove from oven and allow the casserole to set up for ten minutes before serving.