Do you ever wish dinner were already made when you get home from work? One way I love to make this happen is freezer cooking. And, one of my family’s all-time favorite casseroles to make ahead of time is this recipe for Freezer Friendly Turkey Tetrazzini.
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I have made this recipe for Freezer Friendly Turkey Tetrazzini from (one of my favorite cookbooks ever!) Best Casseroles for years. We love it. It is one of Miss Add’s favorites.
Freezer Friendly Turkey Tetrazzini
I used to make this recipe regularly during my big freeze-o-rama weekends when I would make and freeze enough food for a month in one exhausting weekend. But these days I tend to either make a double batch of our favorite casseroles and have one for dinner and put one in the freezer for later OR in like in this case, I just take a 9 x13 recipe and split it between two 9 x9 pans… one for dinner and one for the freezer.
Then I thaw it in the fridge the night before I want to have it for dinner and pop it in the oven when it is time to fix dinner.
Easy-peasy and oh-so cheesy 😉
Now this recipe calls for turkey cutlets but you can use chicken breasts instead if you can’t find turkey or you can use leftover turkey from a whole bird if you want.
Enjoy!!
Freezer Friendly Turkey Tetrazzini
Ingredients
- 8 oz pkg thin spaghetti
- 2 cubes of chicken bouillon
- 2-3 T dried minced onion
- 2 cans 10 3/4 oz each cream of mushroom soup
- 8 oz container of sour cream
- 1/2 c milk
- salt and pepper to taste
- 2 c turkey cooked and cubed
- 8 oz can of sliced mushrooms drained
- 8 oz pkg shredded cheddar cheese
Instructions
- Preheat your oven to 350.
- If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
- Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
- Add pasta and cook according to package.
- Run a knife through your cooked turkey cutting it into cubes.
- Drain pasta and add two cans of cream of mushroom soup.
- Add your sour cream, milk, mushrooms, salt, pepper and turkey.
- Stir everything together until well coated.
- Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
- Bake for 30-40 minutes, until the cheese is hot and bubbly.
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JESSICA MYERS says
I made this but it really needed a whole pound of spaghetti to get two 8×8″ casseroles out of it. It’s delicious. Thank you!