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Turkey Tetrazzini

16 ounces linguini cooked½ cup butter softened1 pound leftover turkey cooked and diced or shredded 1 can cream of chicken soup 10.5 oz 1 can cream of mushroom soup 10.5 oz2 cups sour cream1 teaspoon salt½ teaspoon ground black pepper½ teaspoon garlic powder½ cup chicken broth1 ½ cups frozen green peas2 cups shredded Mozzarella cheeseChopped parsley for garnish optional

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.

Serve immediately.

Make-Ahead Tip: You can assemble the turkey tetrazzini and leave it in the fridge until you’re ready to bake it. You can do this up to a day in advance, it just may need more time in the oven if it goes into the oven cold.
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%)


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