Your family will flip over this turkey and mushroom casserole from Irene Banegas of Las Cruces, New Mexico. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, that no one will suspect that it's low in fat.
I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering.
-Susan Payne, Corner Brook, Newfoundland
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred, roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates!
-Gladys Waldrop, Clavert City, Kentucky
"This casserole is a great contribution to a potluck," notes Karen Bundy of Cabot, Pennsylvania. The dish features layers of sliced potatoes, cooked turkey, broccoli and Swiss cheese with creamy Alfredo sauce spooned over it all.
Filled with family-friendly flavors, a pleasant peppery kick and a creamy from-scratch sauce, this hearty dish is just the kind of stick-to-your-ribs comfort food you’re looking for. —Emma Hathway Price, Tampa, Florida
Judy speeds up her mother-in-law’s tetrazzini by using jarred Alfredo sauce, canned mushrooms and
onion powder. We loved the peas’ pop of color, the hint of white wine and the creamy, tangy taste. —Judy Batson, Tampa, Florida