Prep Time:
20 Mins
Cook Time:
45 Mins
Stand Time:
10 Mins
Yield:
Makes 8 servings

If there is anything we love more than our favorite classic dishes at Thanksgiving dinner, it is the leftovers that we turn into delicious meals.

Similar to a holiday ham, leftover turkey can be transformed into much more than a sandwich. When the meal is finished and you are clearing the table, take a few minutes to shred or dice what is left of the ham, chicken, or turkey, place it in freezer safe bags, and freeze for future meals, such as this quick and easy Turkey Tetrazzini. With a few convenience products such as canned soup, jarred Alfredo sauce, and frozen peas, you can create a satisfying and comforting meal in less than 30 minutes. This recipe can even be assembled and frozen for up to a month, making it a great choice when you need to take a casserole to a friend or neighbor.

How to Make It

Step 1

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Step 2

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Step 3

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Chef's Notes

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.