This Turkey Tetrazzini recipe is as much fun to say as it is to make!
This classic comfort food has been passed down through generations and is always a family favorite! Tender pieces of turkey are cooked in a creamy mushroom sauce and mixed with noodles. Then it’s all topped with mozzarella and parmesan cheese, and then baked to savory perfection in the oven! It’s no wonder that turkey leftovers are always sought after with recipes that taste this good. Why not make a double batch to freeze for lunches?
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What is Turkey Tetrazzini?
- Who doesn’t love a hearty pasta dish? Cook this for a few days of meal prep or when company’s coming! Don’t forget to add a crisp salad like this Red Leaf Salad with Lemon Vinaigrette and some fresh, hot No Knead Bread.
- This uber-easy casserole doesn’t require any layering or special steps. It goes from the pot to the oven to the table in less than 3 minutes. Even leftover meat and veggies can be added for an even heartier dish.
- This is a great recipe for a potluck or a party! Just keep it warm in a Crockpot and everyone can help themselves!
What’s in Turkey Tetrazzini?
TURKEY: Using cooked turkey in this dish saves so much time! Don’t forget to check the freezer for leftovers first.
PASTA: Spaghetti noodles are used in this recipe. For best results, drain but don’t rinse the noodles so they are a little starchy for the sauce to cling to.
SAUCE: The light cream sauce develops a deep, savory flavor when cooked with onions, garlic, and mushrooms. Three kinds of cheese give turkey tetrazzini that velvety texture that is so fun to twirl up on a fork!
ADD-IN IDEAS: Add in some green peas, broccoli florets, or some sliced brussels sprouts to go with the mushrooms.
- No turkey? No problem! Cooked chicken will do! For a short-cut sauce, use two cans of cream of mushroom soup. Whisk into the half and half before adding to the pan in Step 5.
- Other great pastas to use are bigger varieties like rotini, bucatini, or penne because the sauce will cling like spaghetti noodles do.
How to Make Turkey Tetrazzini
Prepare pasta, drain, but don’t rinse
- Saute onion, garlic, and mushrooms in butter.
- Combine the sauce with spaghetti, turkey, and cheeses (as per recipe below). Spread into a prepared casserole dish.
- Top with remaining mozzarella cheese and bake until the cheese is brown and bubbly. Let casserole rest before serving.
PRO TIP: Deglaze the pan with a little white wine before Step 4, if desired. Add flour and cook until it’s browned. Whisk in broth and cream (or soup and cream) and heat until thickened. Stir in cream cheese until the sauce is smooth.
PRO TIP: Use cream cheese at room temperature for easier melting! Add parsley, Italian Dressing Mix, and salt and pepper.
Keep leftover turkey tetrazzini in a covered container in the refrigerator for up to 3 days. To reheat place in a skillet on medium with cheese on the top and add about 1/2 cup broth. Cover with a lid. After about 5 minutes turn to medium low and lightly stir. Add more broth to get desired consistency. Cover and and cook for 3-5 min tires or until hot. Freeze in a sealed container up to 4 weeks with the date labeled on the outside.
PRO TIP: Pasta doesn’t thaw well, so add some freshly cooked pasta to the thawed product before reheating.
Other Easy Casseroles To Try!
- Crack Chicken Casserole – so creamy and delicious!
- Chicken Parmesan Casserole – a favorite.
- Easy Turkey Pot Pie – a classic for leftover turkey.
- Leftover Pulled Pork Tater Tot Casserole Recipe – another easy recipe for leftovers!
- 12 ounces spaghetti dry
- 3 Tablespoons butter
- ½ onion diced
- 3 cloves garlic minced
- ½ pound mushrooms sliced (about 3 cups)
- ¼ cup + 1 Tablespoons flour (5 Tablespoons)
- 3 cups chicken broth reduced sodium
- 1 cup half and half cream or light cream
- 8 ounces cream cheese softened
- 1 Tablespoon fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian dressing mix or Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 cups turkey cooked, chopped
- 2 cups mozzarella cheese shredded, divided
- ½ cup parmesan cheese shredded, divided
- Preheat oven to 350°F. Grease a 9x13 pan.
- Cook spaghetti al dente, 8-10 minutes, or according to package directions. When pasta reaches al dente, drain and do not rinse.
- Meanwhile, in a large skillet or pot, on medium heat, melt butter. Add onion, garlic, and mushrooms and cook for about 5 minutes, until onion is soft.
- Add flour and cook for one minute while stirring.
- Add broth and cream and whisk (or stir) until thickened and bubbling. Boil for 1 minute then stir in cream cheese until melted. Add parsley, Italian dressing mix, salt, and pepper.
- Combine sauce with cooked spaghetti, turkey, 1 cup mozzarella, and ¼ cup parmesan. Add spaghetti mixture to baking pan and top with remaining mozzarella cheese.
- Cover and bake 20 minutes. Sprinkle with remaining parmesan and bake uncovered for an additional 10-15 minutes, or until bubbling.
- Allow to rest 5 minutes (if you can!) and serve!
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Spend With Pennies