Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a family favorite.
1 (8 ounce) package egg noodles
2 tablespoons butter
1 (6 ounce) can sliced mushrooms
2 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
1 teaspoon salt
⅛ teaspoon pepper
½ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente, 8 to 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large heavy skillet. Drain mushrooms, add to skillet, and cook, stirring, for 1 minute. Stir in turkey, condensed soup, sour cream, salt, and pepper.
Drain noodles and place in a 9x13-inch baking dish. Pour turkey mixture evenly over the top. Sprinkle with Parmesan.
Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
