Leftover Thanksgiving Turkey Tetrazzini

Bring a large pot of salted water to a boil. Cook the linguine according to the package directions. Reserve 1 cup of the pasta water for the sauce.

Drain the pasta and set aside.

In a pan melt 1 tbsp of butter over medium heat. Add the breadcrumbs and Italian seasoning (omit Italian seasoning if using Italian seasoned breadcrumbs)

Toast the bread crumbs until golden brown. Set aside.

In the same pan melt the other tablespoon of butter over medium heat. Sautée the onion until soft, about 5-7 minutes. Add the garlic, cook 30 seconds.

Add in the turkey, peas, seasonings, both soups and 1/2 cup of the pasta water. Mix until all warmed through, adding more pasta water as needed to thin the sauce.

Add in the linguine and mix together.

Spray a 9x9” baking dish with nonstick cooking spray or oil. Pour the tetrazzini into the baking dish.

Top with cheese and breadcrumbs. Bake 10-15 minutes until the cheese is melted. Serve immediately while the cheese is hot.