Well, my mom used to make turkey tetrazzini, a casserole consisting of leftover turkey with a sherry-spiked bechamel sauce loaded with mushrooms and peas and topped with (and tossed with) cheddar. It's creamy, comforting, easy to make, and easy to love. Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. I think tetrazzini is something that everyone adapts into their own thing. Some people add ketchup. Others use canned mushrooms and omit the red bell pepper. But this version, with a smattering of colorful vegetables and a sauce enriched by sherry and parmesan, is my favorite.