Preheat the oven to 350 degrees F.
Grease a 9×13 inch baking dish with non-stick spray. Set aside.
Prepare linguine according to package directions.
Meanwhile combine butter, cooked turkey, soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. Stir until combined.
When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
Pour noodle mixture into the prepared baking dish. Sprinkle Mozzarella cheese on top.
Place the baking dish in a preheated oven and cook at 350 degrees F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
Freezer Tip: It’s also a good freezer meal! Assemble the pasta casserole and then cover the pan with plastic wrap. Top that with foil and freeze it for up to a month. Let it thaw before baking.
Leftovers Tip: Any leftovers will keep in the refrigerator for two days.
Calories: 706kcal (35%), Carbohydrates: 57g (19%), Protein: 35g (70%), Fat: 37g (57%), Saturated Fat: 20g (125%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 149mg (50%), Sodium: 1116mg (49%), Potassium: 744mg (21%), Fiber: 4g (17%), Sugar: 7g (8%), Vitamin A: 1332IU (27%), Vitamin C: 19mg (23%), Calcium: 276mg (28%), Iron: 3mg (17%)
© Julie’s Eats & Treats