Turkey Tetrazzini

Ingredients

• dried linguine pasta (12 ounces)
• salted butter (2 tablespoons)
• button mushrooms (8 ounces)
• chopped onion (1 cup)
• chopped celery (0.5 cup)
• garlic (2 cloves)
• Italian seasoning (0.5 teaspoon)
• crushed red pepper (0.25 teaspoon)
• white wine (0.25 cup)
• chopped cooked turkey (2 cups)
• condensed cream of mushroom soup (1 (10.5 ounce) can)
• sour cream (1 cup)
• reduced-sodium chicken broth (0.75 cup)
• grated Parmesan cheese (0.5 cup)
• sliced almonds (0.5 cup)

Instructions

1. Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes. Drain pasta and place in prepared baking dish; cover to keep warm.
3. While the pasta is cooking, melt butter in a large heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook and stir until tender, about 6 to 8 minutes.
4. Stir garlic, Italian seasoning, and crushed red pepper into the skillet; cook until fragrant, 1 minute more.
5. Add wine, if using, stirring to scrape up any browned bits from bottom of skillet; cook until most of the liquid has evaporated, about 1 minute.
6. Stir in turkey, condensed soup, sour cream, and chicken broth; cook until sauce is heated through and bubbles, about 1 minute.
7. Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.
9. Serve and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 387
• fat: 20 g
• sats: 9 g
• carbs: 30 g
• fibre: 3 g
• protein: 23 g
• salt: 0 g