If you're searching for a cozy, comforting dish that transforms leftover turkey into a culinary masterpiece, look no further than this delightful Turkey Tetrazzini with Mushrooms and Kale! This creamy, cheesy casserole is not only a feast for the eyes but also a flavor-packed dish that will have your family and friends coming back for seconds. With its rich combination of sautéed mushrooms, vibrant kale, and tender spaghetti, this recipe is a perfect way to elevate your weeknight dinners. Ready to impress your taste buds? Dive into this easy-to-follow recipe and discover how to create a warm, hearty meal that’s sure to become a household favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked turkey, shredded
- 8 oz spaghetti
- 1 cup mushrooms, sliced
- 2 cups kale, chopped
- 1 can cream of mushroom soup
- 1 cup shredded cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large skillet, sauté sliced mushrooms over medium heat until they release their moisture and become golden brown, about 5-6 minutes.
- Add chopped kale to the skillet and cook for an additional 2-3 minutes until the kale is slightly wilted and bright green.
- In a large mixing bowl, combine cream of mushroom soup, milk, shredded turkey, sautéed mushrooms, and kale. Mix thoroughly.
- Season the mixture with salt and pepper, adjusting to taste. Ensure all ingredients are well combined.
- Add cooked spaghetti to the mixture and gently fold until pasta is evenly coated with the sauce and ingredients.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly.
- Sprinkle shredded cheese over the top of the casserole, covering the surface completely.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly golden brown.
- Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
- Serve hot, garnishing with fresh parsley or additional black pepper if desired.
Tips
- Use Leftover Turkey: This recipe is a fantastic way to use up leftover turkey from holiday meals. Shredded rotisserie chicken works just as well if you’re short on turkey.
- Al Dente Spaghetti: Make sure to cook the spaghetti al dente, as it will continue to cook in the oven and absorb the flavors of the sauce.
- Customize Your Veggies: Feel free to mix in other vegetables you have on hand, like spinach, broccoli, or bell peppers, for added nutrition and flavor.
- Cheese Variations: Experiment with different types of cheese, such as mozzarella, gouda, or even a sprinkle of parmesan for a richer taste.
- Make It Ahead: This dish can be prepared ahead of time. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.
- Garnish for Presentation: A sprinkle of fresh parsley or a dash of black pepper on top before serving can elevate the dish's presentation and flavor.
- Serve with a Side Salad: Pair your Turkey Tetrazzini with a light side salad for a balanced meal that complements the richness of the casserole.
Nutrition Facts
Calories: 229kcal
Carbohydrates: 19g
Protein: 19g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 49mg
