This Easy Turkey Tetrazzini recipe is the perfect recipe for leftover turkey the day afternoon Thanksgiving. A comforting pasta bake with a creamy, cheesy sauce is too delicious and a family favorite. With just 15 minutes of prep time, you can have dinner on the table in no time.
Easy Turkey Tetrazzini is our go-to leftovers recipe for Thanksgiving turkey. It's the most delicious combination of spaghetti in a cheesy cream sauce with mushrooms and peas. Topped with lots of cheese and crunchy butter crackers, it's the ultimate pasta casserole.
Turkey tetrazzini is requested every single year from the whole family, they truly love it that much. We assemble the casserole in advance, hold it in the fridge, and bake it at dinner time for everyone to enjoy.
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This is the ideal recipe for beginner cooks to make, it's full of flavors and teaches you the best basic cooking skills too! Plus, it only takes 15 minutes to prep. If you love a great pasta recipe be sure to also try our Chicken Garlic Parmesan Pasta, Creamy Steak Pasta, and One Pan Pasta.
Table of Contents
Why You'll Love this Recipe
- Simple leftovers recipe. With just 15 minutes you can use up your Thanksgiving turkey in a brand new recipe!
- Creamy, comforting pasta bake. Who doesn't love a pasta bake? This is a foolproof recipe your family and friends will request over and over again.
- Customize with your favorite veggies. Add carrots, peas, parsnips, celery, mushrooms, you can truly make it your own.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.
- Thin spaghetti: The noodle base for the pasta bake. Spaghetti is classic but you can use your favorite shape.
- Salted butter or bacon grease: The fat that everything is sauteed in before adding to the casserole.
- Yellow or sweet onion: Adds the sweet onion flavor in each bite.
- Garlic cloves: Infuses with everyones favorite garlic flavor required in pasta.
- Mushrooms: A classic veggie in this dish, adds a heartiness.
- All-purpose flour: Thickens the cream sauce perfectly.
- Chicken broth: Makes the cheesy sauce the perfect consistency with a rich flavor. You can also use turkey broth if you have it available.
- Heavy cream: Adds all the creaminess to the sauce in every bite.
- Milk: Goes hand in hand with the cream to make the sauce perfectly rich.
- Cooed turkey: Use leftovers from a holiday meal or buy a turkey breast pre-cooked as a shortcut.
- Frozen peas: We love the pop of fresh flavors by adding peas.
- Parmesan cheese: Gives a nice cheesy flavor that compliments the noodles so well.
- Dried thyme: Adds a rich, warm herb flavor.
- Dried parsley: Brings in a nice freshness in the casserole.
- Nutmeg: Gives a touch of warmth to each bite.
- Shredded Monterey Jack cheese: The perfect mild, melty cheese. It's all the ooey, gooey goodness.
- Crushed round butter crackers: Adds a nice crunchy topping!
Tools You'll Need
- 9"x9" Baking Dish
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Cheese Grater
- Large Skillet
- Tongs
- Cutting Board
- Chef's Knife
- Large Stockpot
How to Make Easy Turkey Tetrazzini
- Preheat oven to 350°F.
- Cook pasta in a large pot of salted boiling water until nearly al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and mushrooms, and cook until the mushrooms are tender, about 5-7 minutes.
- Stir in flour, cooking for 1-2 minutes..
- Gradually whisk in chicken broth, heavy cream, and milk. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
- Stir in Parmesan cheese, thyme, parsley, nutmeg, salt, and pepper. Adjust seasoning to taste.
- Add the cooked turkey and peas to the sauce, stirring until well combined.
- Fold in the cooked pasta, ensuring everything is evenly coated with the sauce.
- Transfer the mixture to a greased 9"x9" baking dish. Sprinkle shredded Monterey Jack cheese and breadcrumbs evenly over the top.
- Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.
Pro Tips for Recipe Success
- Cook the pasta 2 minutes less than package instructions. Be sure to cook the pasta less since it will continue cooking in the sauce while the casserole bakes.
- If the sauce is too thick add more milk. Simply add warm milk or chicken stock if your sauce is too thick to make it the right consistency.
- Cook the mushrooms for longer than shorter. Be sure you cook them for 5 to 7 minutes until tender and golden brown. You want to make sure all of the liquid cooks out of the mushrooms.
- Shred the Monterey cheese from the block. This makes it much more melty and gooey. Pre-shredded cheese clumps due to the powdery coating on the outside of the cheese.
Storage and Make Ahead Tips for Turkey Tetrazzini
You can store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave for a couple of minutes until warmed through.
We don't recommend freezing leftovers as the texture of the pasta can become mushy when it's reheated.
If you want to make the pasta casserole ahead of time, that's great! Just assemble and place in the fridge. Wait to add the crackers when ready to bake and serve to guests.
FAQs
Spaghetti, cheesy white sauce, mushrooms, peas, cheese, and a protein like turkey or chicken.
They are similar, tetrazzini has spaghetti and cheese in it.
Yes, you can assemble the casserole the day or two before you're planning to serve it. Store it in the fridge. Wait to add the crackers when you're ready to bake and serve.
Microwave the dish with a little spoonful of stock or milk on top to make sure the sauce stays creamy and moist.
More Comforting Casserole Recipes
Easy Turkey Tetrazzini
Ingredients
- 6 ounces thin spaghetti
- 2 tablespoons salted butter or bacon grease
- ½ cup finely chopped yellow or sweet onion
- 2 minced garlic cloves
- 8 ounces mushrooms sliced
- 3 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ½ cup heavy cream
- ½ cup milk
- 2 cups cooked turkey shredded or cubed
- ½ cup frozen peas
- ¼ cup parmesan cheese
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ⅛ teaspoon nutmeg
- salt and black pepper amount as desired
- ½ cup shredded Monterey Jack cheese
- ¼ cup crushed round butter crackers
Instructions
- Preheat oven to 350°F.
- Cook pasta in a large pot of salted boiling water until nearly al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and mushrooms, and cook until the mushrooms are tender, about 5-7 minutes.
- Stir in flour, cooking for 1-2 minutes..
- Gradually whisk in chicken broth, heavy cream, and milk. Bring the mixture to a simmer, stirring constantly, until it thickens slightly.
- Stir in Parmesan cheese, thyme, parsley, nutmeg, salt, and pepper. Adjust seasoning to taste.
- Add the cooked turkey and peas to the sauce, stirring until well combined.
- Fold in the cooked pasta, ensuring everything is evenly coated with the sauce.
- Transfer the mixture to a greased 9"x9" baking dish. Sprinkle shredded Monterey Jack cheese and breadcrumbs evenly over the top.
- Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.
Video
Notes
Pro Tips for Recipe Success
- Cook the pasta 2 minutes less than package instructions. Be sure to cook the pasta less since it will continue cooking in the sauce while the casserole bakes.
- If the sauce is too thick add more milk. Simply add warm milk or chicken stock if your sauce is too thick to make it the right consistency.
- Cook the mushrooms for longer than shorter. Be sure you cook them for 5 to 7 minutes until tender and golden brown. You want to make sure all of the liquid cooks out of the mushrooms.
- Shred the Monterey cheese from the block. This makes it much more melty and gooey. Pre-shredded cheese clumps due to the powdery coating on the outside of the cheese.
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