This Turkey Tetrazzini is a creamy, cheesy, hearty casserole your whole family will go crazy over without any canned soups 😉. Itโs the best way to enjoy leftover turkey and equally delicious with chicken too!
This Turkey Tetrazzini is your must-try turkey leftover recipe this year! Itโs is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautรฉed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko. This recipe is extremely flexible and easy to customize โ use different pasta, different protein (try shredded chicken, pork or ham) and different veggies. Itโs hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. Then sit back, relax and enjoy the barrage of compliments over this creamy, cheesy, comforting Turkey Tetrazzini.
Richly satisfying and decadently delicious baked pasta dishes like Turkey Tetrazzini are some of our favorites. If youโre looking for more, donโt miss Million Dollar Macaroni and Cheese, Baked Penne, Chicken Alfredo Pasta Bake, Classic Lasagna, Cheesy Tortellini Al Forno, Cajun Chicken Pasta Alfredo and Cheesy Taco Pasta Bake.
PIN THIS RECIPE TO SAVE FOR LATER
Watch: Leftover Turkey Tetrazzini
What is turkey tetrazzini?
Turkey Tetrazzini is an American baked pasta casserole made with turkey, peas and spaghetti in a creamy mushroom sauce, topped with more cheese, crispy breadcrumbs and baked until hot and bubbly. Need I see more?
Tetrazzini is believed to have originated in San Francisco in the early 1900s and named after a famous opera singer, Luisa Tetrazzini, who lived there for many years. The first printed version of the dish appeared in Good Housekeepingโs October 1908 issue, made with turkey in a Mornay sauce.
In the 1950s the dish once again became extremely popular, as โcream of soupโ recipes and casseroles took center stage. Chances are, you likely grew up on one of these recipes, like the original Turkey Tetrazzini recipe from Betty Crocker made with mushroom soup. But, let me assure you, this recipe is no Betty Crocker.
While many recipes still use condensed soup, updated from scratch versions (like Iโm sharing with you today), are made with a Mornay Sauce โ a creamy bรฉchamel sauce with shredded cheese. This from scratch sauce is lusciously creamy without any mystery ingredients resulting in a Turkey Tetrazzini far superior than your memories of the bland classic. Even the toughest critics will be singing its (and your) praises!
Best Recipe for Turkey Tetrazzini
Did you grow up on Turkey Tetrazzini? Well, this from scratch version blows those bland recipes out of the water. It hits all the right notes to create a symphony of comforting textures. You have the bright, petite peas, the juicy turkey, the al dente noodles all blanketed in aย luxuriously creamyย sauce topped withย crispyย buttery panko.
Why you’ll love Turkey Tetrazzini with Peas
recipe Turkey Tetrazzini Recipe Ingredients
This Turkey Tetrazzini recipe is irresistibly creamy, cheesy, comforting perfection. The ingredient list is long, but most of the ingredients are just dumped directly into the sauce, so please donโt shy away! Hereโs what youโll need to make this recipe:
How to make Turkey Tetrazzini Casserole
This from scratch Turkey Tetrazzini is easy to make with a huge payoff! Here are the basic steps:
- Step 3: Make the dreamy sauce. Make the roux by sprinkling flour directly over the mushrooms and cook until the raw flour is gone, about 2 minutes. Next, gradually whisk in milk, broth mixed with cornstarch, Worcestershire sauce, chicken bouillon and all spices/seasonings. Bring the sauce to a simmer, until thickened, but not too thick because the cheese will thicken up the sauce.
- Step 4: Add cheeses. Itโs important to add the cheeses a handful at a time and whisk until melted between each addition.
- Step 5: Combine. Stir in the chopped turkey and peas until combined. Add the cooked spaghetti and toss until evenly coated. It may seem like there is a lot of extra sauce, but that is a good thing. It will keep the pasta creamy when baked and prevent the casserole from drying.
- Step 6: Toast the panko topping. My secret to the crispiest, most buttery delicious panko topping ever is to toast it first! First, melt butter in olive oil over medium heat in a skillet. Add panko and stir until itโs evenly coated then cook until the crumbs are golden.
- Step 7: Assemble. Transfer the spaghetti to a 9×13 baking dish, top with Monterey Jack cheese followed by the irresistibly crunchy panko.
- Step 7: Bake. Bake the Tetrazzini at 375ยฐF in the middle rack of the oven for 30 to 40 minutes, or until bubbly.
WHAT ELSE CAN I TOP turkey tetrazzini WITH?
Instead of topping the Turkey Tetrazzini with panko, you can top it with cornflakes, Ritz crackers or even potato chips โ just as long as there is crunch! Here are a few ideas:
โข Cornflakes: combine 2 cups crushed cornflakes with ยผ cup melted butter and stir to combine. Take care to gently crush the corn flakes โ you donโt want tiny crumbs, but larger pieces so thereโs more crunch.
โข Ritz crackers: take care when using Ritz crackers because they are salty so youโll want to reduce the salt in the recipe. To use, melt 3 tablespoons butter in a medium saucepan. Add 1 sleeve crushed Ritz and stir to combine then sprinkle over the casserole.
โข Potato chips: again, reduce the salt in the recipe because potato chips are salty. To use, crumble desired amount of potato chips and top the casserole before baking.
Best Turkey Tetrazzini Recipe Tips
Turkey Tetrazzini is a simple recipe to make, but a few tips and tricks ensure al dente pasta and a creamy sauce with the perfect consistency. Here’s what you need to know:
Turkey Tetrazzini Recipe Variations
You can adapt this Turkey Tetrazzini recipe however you like! You can play around with the add-ins or even swap the turkey for a different protein. Here are a few ideas:
WHAT TO SERVE WITH turkey TETRAZZINI?
Turkey Tetrazzini pretty much has it all โ protein, carbs and veggies. Still, itโs decadent creaminess pairs nicely with a fresh salad. We love it with Wedge Salad, Italian Green Bean Salad, Apple Salad or Cranberry Apple Shaved Brussels Sprouts Salad. Every pasta also needs bread to mop up the delectable sauce. Try this turkey casserole with some crusty bread, Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.
How to store Turkey Tetrazzini Casserole
Tightly cover any leftovers with foil and refrigerate for 3 to 5 days. If your turkey is already a couple days old to start with, then it will be good closer to 2 to 3 days.
HOW DO YOU REHEAT turkey tetrazzini RECIPE?
โข Microwave:ย reheat individual servings for 90 seconds then at 20 second intervals until warmed through. I sometimes add a splash of milk to the casserole before reheating and then mix it in so it emerges just as creamy as the first day.
โข Oven: cover the casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
CAN I PREPARE this recipe AHEAD OF TIME?
Absolutely!ย Turkey Tetrazzini is the perfect casserole to assemble ahead of time with just a few considerations. Hereโs how:
1. Take care the spaghetti is cooked al dente and rinsed in cold water so it doesn’t continue to cook. This will also help prevent the noodles from soaking in extra sauce which will make the dish dry.
2. Take care the sauce isnโt too thick as it will thicken more sitting in the refrigerator. I suggest adding an extra 1/4-½ cup heavy cream if making ahead.
3. Assemble the casserole according to recipe instructions but donโt add the panko topping.ย Cover with foil and store in the refrigerator for up to two days.
4. Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
5. When ready to bake, sprinkle the casserole with the panko and let it sit on the counter while the oven preheats.
6. Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and the cheese is melted.
HOW TO FREEZE turkey tetrazzini
This Turkey Tetrazzini is super convenient to double when making so you can serve one pan for dinner now and freeze one for later. The casserole is best frozen before it is baked.
1. Same as above, take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream.
2. Make and assemble according to directions up to the point of baking.
3. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
4. Let the casserole cool completely (not from baking but from the warm sauce).
5. Double wrap the casserole securely with plastic wrap, then with aluminum foil.
6. Label and freeze for up to 3 months.
7. Thaw casserole in the refrigerator for 24-48 hours until completely thawed.
8. Let casserole stand at room temperature while the oven preheats.
9. Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and cheese is melted.
Can I bake the casserole from frozen?
If you didnโt have time to thaw your Turkey Tetrazzini, bake it from frozen by covering with foil and baking for 90 minutes, uncover and bake an additional 15 minutes or until hot and bubbly.
WANT TO TRY THIS RECIPE?
PIN IT to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
ยฉCarlsbad Cravings by CarlsbadCravings.com
Turkey Tetrazzini Casserole
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
- 16 ounces spaghetti, snapped in half
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, diced
- 6-8 garlic cloves, minced
- 1 lb. baby Bella mushrooms, chopped (optional)
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 2 cups low sodium chicken broth
- 1 1/2 tablespoons cornstarch
- ยฝ cup heavy cream (may sub milk)
- 2 teaspoons chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 ยผ teaspoon salt, plus more to taste
- 1 tsp EACH dried oregano, dried parsley, dried basil
- 1/2 tsp EACH dried thyme, smoked paprika, pepper
Add later
- 3/4 cups freshly grated cheddar
- 1 3/4 cups freshly grated Monterey Jack, divided
- ยฝ cups freshly grated Parmesan cheese
- 3 cups turkey, chopped (may sub cooked chicken)
- 1 cup frozen petite peas, not thawed
Panko Topping
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon olive oil
Instructions
- Pasta: Cook pasta just until al dente according to package directions โ donโt overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
- Prep: Preheat oven to 375 degrees F. Lightly grease a 9×13 baking dish. Set aside.
- Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about 3 minutes.
- Sauce: Sprinkle flour over the mushrooms and cook an additional 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), 5-10 minutes.
- Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by ¾ cup Monterrey until melted, followed by Parmesan until melted.
- Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about ½ teaspoon more pepper).
- Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
- Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
- Bake: Cover casserole with foil and bake for 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.
Video
Notes
HOW to store and reheat
- Storage:ย tightly cover any leftovers with foil and refrigerate for 3 to 5 days.ย If your turkey is already a couple days old to start with, then it will be good closer to 2 to 3 days.
- Microwave:ย reheat individual servings for 90 seconds then at 20 second intervals until warmed through. I sometimes add a splash of milk to the casserole before reheating and then mix it in so it emerges just as creamy as the first day.
- Oven: cover the casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
Make Ahead
Turkey Tetrazzini is the perfect casserole to assemble ahead of time with just a few considerations. Hereโs how:- Take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream so its extra saucy.
- Assemble the casserole according to recipe instructions but donโt add the panko topping.ย Cover with foil and store in the refrigerator for up to two days.
- Transfer panko topping to a separate sealable bag/airtight container and store on the counter otherwise it will soften in the fridge.
- When ready to bake, sprinkle the casserole with the panko and let it sit on the counter while the oven preheats.
- Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and the cheese is melted.
HOW TO FREEZE
- Take care to cook the pasta al dente and that the sauce isn’t too thick. I suggest adding 1/4-½ cup extra heavy cream so itโs extra saucy.
- Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
- Let the casserole cool completely (not from baking but from the warm sauce).ย Double wrap the casserole securely with plastic wrap, then with aluminum foil.
- Label and freeze for up to 3 months.
- Thaw casserole in the refrigerator for 24-48 hours until completely thawed.
- Let casserole stand at room temperature while the oven preheats.ย Cover with foil and bake at 375 degrees F for 45 minutes or until hot and bubbly and cheese is melted.
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
sylvia says
i never understand why when it comes to an onion, after all the detail measurements on the other ingredients, a recipe will say ‘one onion’ Do you guys know that onions come in MANY sizes
Take a second and at least tell us the ounce amount, if not the cup amount, Thank you.
Jen says
Great suggestion Sylvia! I think the common rule of thumb, is one medium onion. If your onion is large, use less.
CarrieAnn says
Years ago, I had this dish (made with the usual.โcream ofโ soups and I found it quite bland and flavorless. So Iโd never tried or made it again, generally reserving my Turkey leftovers for sandwiches, pot pie and Turkey and dumplings.
I saw this recipe show up in my inbox and as you e never steered my wrong, I decided to try it and made it for dinner tonight. Itโs delicious and I see this being at least an annual dish, if not going into regular rotation. Thanks!!
Jen says
Thank you so much for the glowing review CarrieAnn, I’m so pleased this recipe was far superior than your memories of it and will be on repeat! Happy Holidays!
Liz Galligan says
Used up the last of my turkey on this. It was a huge hit!! Great recipe!
Jen says
Thanks so much Liz, I love hearing that!
Nikki says
We made your recipe using a rotisserie chicken and it was delicious. I admit we omitted the peas :). We can always count on your recipes, they never fail us. Thanks Jen!
Jen says
You’re so welcome Nikki, I’m so pleased this was another hit!
Hilary wheatley says
This recipe is so good, I used chicken instead of turkey because that is what I had. Thank you so much for sharing your awesome recipes with us.
Jen says
My pleasure Hilary! Thanks for making them and taking the time to comment!
Christine says
Great recipe! I ran out of bouillon and had to improvise with a gravy packet. Even without the cream, this was rich and delicious.
Jen says
I’m so pleased you loved it, thanks Christine!
Ann says
We donโt have any leftover Turkey! I know I could use rotisserie chicken or such but would ground Turkey or chicken work just as well do you think?
Jen says
Absolutely!
Virginia says
This recipe has a lot of steps and requires a bit of patience, but the result is worth it! It tastes absolutely amazing. The cheesiness and toasted panko crumbs on top make it so good! Great recipe!
Jen says
Thank you! I’m so happy to hear that it was worth it!