Whisk together soup and milk in a large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into lightly greased 15- x 10-inch baking dish. Stir together remaining Parmesan cheese, Italian breadcrumbs, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375 degrees for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Casserole may be assembled and frozen up to 1 month. Thaw in refrigerator overnight; bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. Two (11- x 7-inch) baking dishes may be used.
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