Turkey tetrazzini is one of those classic comfort food dishes that never goes out of style.
We’ll keep things simple with cream of mushroom soup as a shortcut for the sauce. But don’t worry, it still delivers that homemade, scratch-made flavor you crave.
This cheesy, creamy pasta bake is sure to become a family favorite. It’s also the perfect way to use up leftover turkey from Thanksgiving.
Why You’ll Love This Turkey Tetrazzini
Simple Preparation: The most you have to do is fry up the mushrooms and onions and cook the pasta. After that, you just mix and bake!
Effortless Leftover Solution: Got a ton of leftover turkey? Forget sandwiches and make this incredible pasta dish instead.
Deliciously Cheesy: It’s optional, but the combination of mozzarella and Parmesan cheeses creates a delectable, gooey topping that enhances the overall taste and appeal of the dish.
Ingredients
- Cooked Turkey: Chop up leftover Thanksgiving turkey for a second round of deliciousness. Or grab some from the deli counter.
- Spaghetti: Al dente pasta creates the perfect base to soak up all the creamy, dreamy sauce.
- Mushrooms: Use whatever kind you prefer, or leave them out altogether. I went with baby bella mushrooms.
- Butter and Olive Oil: A touch of richness to sauté the aromatics and bring the flavors together.
- Onion and Garlic: The dynamic duo that lays the foundation for a flavorful casserole.
- Cream of Mushroom Soup: The secret weapon for a velvety sauce that screams comfort food.
- Sour Cream: Tangy and luscious, it balances the richness and adds a smooth finish.
- Chicken Broth: Thins out the sauce and adds flavor.
- Mozzarella and Parmesan Cheese (optional): Gooey, melty cheese blankets the top for a picture-perfect casserole.
- Salt and Pepper: The classic seasoning combo that enhances all the flavors in perfect harmony.
- Peas: They’re optional but I love the little pops of green!
How to Make Turkey Tetrazzini
Despite the fancy Italian-sounding name, turkey tetrazzini is actually an American creation from the early 1900s.
It was supposedly named after the famous Italian opera singer Luisa Tetrazzini, though the origins are a bit murky.
What’s not murky is how insanely delicious this dish is! Better yet, it’ll be on the table in under 40 minutes.
1. PREP: Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. COOK: Boil the spaghetti until 2 minutes before al dente. Drain and set aside.
3. SAUTÉ: Melt the butter with olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. ADD: Add the mushrooms and cook for 6-8 minutes, stirring every 2-3 minutes, until the liquid mostly evaporates. Mix in the garlic.
5. MIX: Stir in the chopped turkey, cream of mushroom soup, sour cream, and chicken broth. Season with salt and pepper to taste, then mix in the peas (if using).
6. BAKE: Mix the cooked spaghetti and turkey mixture in the prepared baking dish, top with the mozzarella and Parmesan cheeses (if using), and bake until bubbly.
7. SERVE: Let the dish cool for 5 minutes before serving. Enjoy!
Want to skip the soup? Here’s how:
- After cooking the mushrooms, deglaze the pan with 1/2 cup of broth, then mix in 2 tablespoons of flour until smooth.
- Stir in 2 cups of broth and 1/2 cup heavy cream, then simmer until thick.
- Season with 1 teaspoon salt, 1/2 teaspoon pepper, 2 fresh thyme sprigs, then add the turkey and pasta, and bake.
Tips For the Best Turkey Tetrazzini
This dish is the perfect way to use up leftover turkey and turn it into something spectacular.
It’s creamy, cheesy, and has the most comforting mix of flavors.
Here are a few tips so your dish is top-notch!
- Cook pasta under al dente. Ensure the spaghetti is cooked just before it reaches al dente to prevent it from becoming mushy during baking.
- Mix thoroughly. Combine the cooked spaghetti and turkey mixture well to ensure even coating and distribution of flavors.
- Season to taste. Adjust salt and pepper after making the sauce according to your preference. Some soups can be especially salty. Also, feel free to add fresh herbs, like sage, thyme, or rosemary.
- Use quality cheese. Opt for freshly shredded mozzarella and Parmesan for better melting and flavor.
- Add breadcrumbs. Sprinkle 1/2 cup of panko over the top to give it some crunch.
- Let it rest. Allow the casserole to stand for 5-10 minutes after baking to let the sauce thicken and the flavors meld.
- Serve with sides. To balance the richness of the casserole, pair the dish with a simple garden salad, roasted vegetables, or warm garlic bread.
How to Store
This turkey tetrazzini is a game-changer. You might even find yourself cooking turkey just to make it!
Got leftovers? Here’s what to do:
To Store: Refrigerate cold leftovers in an airtight container for up to 3 days.
To Reheat: Reheat individual portions in the microwave, stirring occasionally, until heated through. Alternatively, cover the dish with foil and reheat in a 350°F oven for 15-20 minutes or until hot in the center. You may need to add a splash of broth to help loosen the sauce.
Note: This dish does not freeze well. The pasta will turn to mush and the creamy sauce will likely split after thawing.
More Hearty Pasta Dinners Your Family Will Love
Crockpot Olive Garden Chicken Pasta
Creamy Butternut Squash Pasta
Garlic Parmesan Pasta
Cream Cheese Pasta
Easy Turkey Tetrazzini
6
servings10
minutes25
minutes475
kcalThis quick and easy turkey tetrazzini recipe transforms leftover turkey and mushroom soup into a creamy, cheesy casserole the whole family will love.
Ingredients
1 pound spaghetti
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound mushrooms, sliced
2 cloves garlic, minced
2-3 cups chopped cooked turkey
2 (10.5 ounce) cans cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 cup peas, optional
1 cup shredded mozzarella cheese, optional
1/2 cup grated Parmesan cheese, optional
salt and pepper to taste
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish. Set aside.
- Cook the spaghetti per the package instructions to 2 minutes before al dente. Drain and set aside.
- While the spaghetti cooks, melt the butter in a large skillet with the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the mushrooms and cook for 6-8 minutes or until the mushroom liquid has mostly evaporated (stir every 2-3 minutes). Stir in the garlic and cook for 1-2 minutes more.
- Stir in the chopped turkey, cream of mushroom soup, sour cream, and chicken broth, then season with salt and pepper to taste. Mix in the peas last, if using.
- Combine the cooked spaghetti and turkey mixture in the prepared baking dish. Toss until the spaghetti is evenly coated.
- If using, top with the mozzarella and Parmesan cheeses and bake uncovered for 25-30 minutes, until bubbly and the cheese is lightly browned. Let stand for 5 minutes before serving. Enjoy!
Notes
- Adjust salt and pepper after making the sauce according to your preference. Some soups can be especially salty. Also, feel free to add fresh herbs, like sage, thyme, or rosemary.
- To balance the richness of the casserole, pair the dish with a simple garden salad, roasted vegetables, or warm garlic bread.
