Quick Turkey Tetrazzini
70% authentic · American
A simplified version of the classic, using pre-cooked turkey and a faster sauce preparation for a weeknight-friendly meal.
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Ingredients
- Rotini pasta8 ounces
- Butter2 tablespoons
- Garlic powder1 teaspoon
- All-purpose flour2 tablespoons
- Milk2 cups
- Cream of mushroom soup (canned)1 can (10.5 oz)
- Cooked rotisserie turkey, shredded2 cups
- Frozen peas1 cup
- Cheddar cheese, shredded1 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Cook rotini pasta according to package directions. Drain and return to pot.
- 2
While pasta cooks, melt butter in a saucepan over medium heat. Whisk in flour and garlic powder until smooth.
- 3
Gradually whisk in milk and cream of mushroom soup until well combined and smooth. Bring to a gentle simmer, stirring, until slightly thickened.
- 4
Stir in the shredded rotisserie turkey and frozen peas. Season with salt and pepper to taste.
- 5
Add the sauce mixture to the cooked pasta and toss to coat.
- 6
Pour the mixture into a greased 8x8 inch baking dish.
- 7
Top with 1 cup of shredded cheddar cheese.
- 8
Bake for 15-20 minutes, or until heated through and cheese is melted and golden.
- 9
Let stand for a few minutes before serving.
