This Turkey Tetrazzini recipe is all the classic taste that you are looking for in a comfort food casserole… only better, because it’s gluten free! And it’s a great way to use your turkey leftovers from Thanksgiving!
If you know me, you know that I love to create meals utilizing leftovers in a new way — you know, disguise them so my family doesn’t actually know that they are eating leftovers. So, this Ultimate Gluten Free Turkey Tetrazzini is a great way to hide the turkey that we had left-over from our Thanksgiving feast.
Of course, this recipes can also easily utilize leftover chicken too!
Add a few new ingredients, and you will have a delicious dinner that your family will be happy to eat… rather than complaining about reheating leftovers!
When I can, I like to use gluten free pasta. I don’t have full-blown celiac, but I truly do feel so much better when I eat gluten free. And there are so many good gluten free options now for bread and pasta, that my family typically doesn’t even notice!
I chose gluten free rotini pasta instead of the classic spaghetti for my tetrazzini dish. I also like to use pasta noodles that are easier (and less messy!) to eat than spaghetti too.
| Servings |
|
- 6 oz uncooked gluten free rotini
- 2 tablespoons Butter
- 1 cup sliced fresh mushrooms
- 1/2 onion diced
- 3 cups chopped cooked turkey
- 1 can cream of mushroom soup
- 1 cup sour cream
- Salt and freshly ground pepper to taste
- 1/4 cup Parmesan cheese divided
- 1/4 cup shredded swiss cheese
Ingredients
|
|
- Heat oven to 350°F.
- Spray 8x8-inch glass baking dish with cooking spray.
- Cook rotini as directed on package and drain.
- While the pasta is cooking, melt butter over medium-high heat in a non-stick skillet. Cook mushrooms and onions in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
- Using the pot that the rotini was cooked in, mix cooked rotini, mushrooms, onions, diced turkey, cream of mushroom soup, sour cream, part of the parmesan cheese (save part to top casserole before baking), swiss cheese, salt and pepper.
- Pour mixture into baking dish. Sprinkle with remaining parmesan cheese.
- Bake 30 minutes or until bubbling on edges and completely heated through.
- Let stand 5 minutes before serving. Sprinkle with parsley if desired.
The cream of mushroom soup would have to be Progresso to be GF. This is going to change the thickness as Progresso is a no dilute soup. I think I may try it anyway.
For those new to gluten free cooking, make sure you use a gluten free cream soup if you choose to include it. Most canned cream soups contain gluten.
I like to add celery