Rice noodles give this classic recipe a tasty twist. A wonderful way to use up turkey leftovers.
6 servings
30 minutes to assemble
20 minutes to bake
Total time: 50 minutes
1. | Put a large pot of salted water on to boil. Preheat oven to 400°F and grease a 9x13 inch baking dish. |
2. | Heat 3 tablespoons of the butter over a medium high heat, in a large skillet. Sauté onion until soft. |
3. | Add mushrooms and sauté 1-2 minutes. Sprinkle in salt, pepper and thyme. Cook until liquid runs out of mushrooms. |
4. | Sprinkle flour into vegetables and cook, stirring constantly, until completely combined with ingredients. |
5. | Slowly add chicken broth or turkey stock, and half and half. Stir until smooth and bring to a boil. Turn down to a simmer and cook 3 minutes. |
6. | Add turkey meat, peas and Parmesan, reserving 3 tablespoons of cheese for topping. Cook only until heated through. |
7. | Meanwhile, boil Notta Pasta according to directions on box, until just al dente. Drain and rinse in cold water. |
8. | Add drained noodles to turkey mixture and stir until combined. Pour into prepared pan. |
9. | Melt the remaining 2 tablespoons butter and add the reserved cheese, and bread crumbs. Mix until combined. Sprinkle evenly across top and bake for 20 minutes. If a crisper top is desired cook tetrazzini under broiler until browned. Let rest for 5 minutes and serve. |