Recipes & Cooking Recipes by Diet Dairy-Free Dairy-Free Turkey Tetrazzini Be the first to rate & review! Use leftover shredded turkey or chicken, cooked greens, and mushrooms to create this comforting pasta recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 19, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Kelsey Hansen Prep Time: 25 mins Total Time: 1 hr Servings: 8 Yield: 12 cups Classic turkey noodle casserole update: Cashews stand in for dairy in a creamy pasta bake loaded with mushrooms, onions, and cooked greens from the holiday meal or frozen spinach. Leftover bread cubes (or stuffing mix) form a crunchy crown on top. Ingredients 1/2 cup vegan butter or dairy-free butter substitute 2 cups raw cashews, soaked in water for 4 to 12 hours, drained 12 ounces cavatappi or rotini pasta 8 ounces cremini mushrooms, sliced 1 teaspoon fresh thyme 2 cups yellow onion 3 clove cloves minced garlic 1/2 cup white wine 1 cup cooked spinach or leftover greens 3 cups turkey, shredded 1/3 cup all-purpose flour 2 1/2 cups reduced sodium chicken or turkey broth 2 tablespoons soy sauce 2 tablespoons nutritional yeast, optional 2 cups herb stuffing mix, coarsely chopped Directions Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish well with dairy-free butter substitute. For cashew cream, in a blender combine drained cashews, 1 1/2 cups fresh water, and a pinch of salt. Blend on high speed until completely smooth, 1 minute. Cook pasta according to package directions. Meanwhile, sear mushrooms in a dry pan over medium-high until well browned on one side, 3 minutes. Add 2 Tbsp. of the butter substitute and stir. Add thyme, onions, and garlic; cook and stir 3 minutes. Stir in wine; cook until liquid is almost evaporated, 4 minutes. Stir in leftover greens; cook, stirring constantly, until any free liquid evaporates. In a large bowl stir together shredded turkey, mushroom mixture, and cooked pasta. In a large saucepan heat 3 Tbsp. butter substitute over medium until foamy. Whisk in flour; cook, whisking occasionally, 3 minutes. Gradually whisk in broth and soy sauce until combined and smooth. Increase heat to medium-high; cook, whisking often, until mixture begins to bubble, 4 minutes. Whisk in 1/2 tsp. salt, 1/2 tsp. black pepper, and the cashew cream; simmer, whisking often, until thickened, 4 minutes. Stir in nutritional yeast (if using). Add cashew mixture to pasta mixture; stir until well combined. Spoon mixture prepared baking dish. Melt remaining 3 Tbsp. butter substitute; add stuffing mix and toss to coat. Sprinkle over mixture in dish. Bake, uncovered, until browned and bubbly, 30 minutes. Cool 5 to 10 minutes before serving. Rate It Print