Easy Turkey Tetrazzini
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.
Servings: 6 servings
Calories: 396kcal
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.
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.
Nutrition
Calories: 396kcal | Carbohydrates: 32g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 550mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 7mg | Calcium: 194mg | Iron: 2mg
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