Why you’ll love this recipe:
If you’re not a fan of Thanksgiving leftovers, we’ve got a delicious solution for you!
This creamy turkey pasta casserole is SO delicious!
- Transform your leftover turkey into a tasty new dish!! It doesn’t even feel like you’re eating leftovers.
- This recipe doesn’t use cream of mushroom soup. We make it entirely from scratch!
- It serves a crowd and is a crowd pleaser too.
- It’s a tried and trusted recipe.
Looking for more leftover turkey recipes? Try our incredibly delicious leftover turkey salad or this turkey wild rice soup for a great and well-balanced bite. Leftover ham too? Try this lentil soup with ham for a hearty meal.
Key Ingredient Notes:
- Cheese – We used Swiss and parmesan cheese. You may substitute mozzarella or cheddar cheese for Swiss cheese.
- Mushrooms – Use baby bella mushrooms or button mushrooms for this pasta dish.
- Pasta – Either spaghetti or egg noodles work perfectly!
- Leftover turkey – Use mix either white or dark meat, or mix of both! You can also use leftover chicken.
- Heavy cream adds creaminess and richness.
- Peas (optional) – If you want to add some veggies to this dish, we suggest adding frozen peas. Add them when you add the turkey in.
How to make this turkey tetrazzini recipe:
It’s super easy to make this creamy casserole!!
- First, bring a large pot of salted water to a boil and add pasta. Cook pasta al dente according to package directions.
- Melt the butter over medium high heat in a large skillet. Add in the mushrooms and seasonings. Sauté for 5 minutes stirring constantly.
- Reduce the heat to medium and sprinkle in the flour. Mix until the flour is fully absorbed into the butter. Stirring constantly.
- Pour in the heavy cream and mix. When heavy cream has thickened, sprinkle in the ½ cup of shredded Swiss and mix until fully melted.
- Add in the cooked and shredded turkey and sprinkle in the fresh parsley. Mix and cook for another 2-4 minutes or until simmering.
- Add the cooked spaghetti to the baking dish.
- Pour the creamy sauce over the spaghetti and sprinkle the remaining shredded Swiss and the parmesan cheese over the casserole.
- Cover and bake for 20 to 25 minutes, or until hot and bubbly. Remove from the oven and bake for another 5 minutes uncovered. Enjoy!
Time saving tips:
- Use leftover turkey.
- If you don’t have leftover turkey, use leftover chicken.
- Prepare an extra dish and freeze it for up to 3 months.
Storing Tips:
- Store in the refrigerator for up to 3 days in an airtight container.
- You can reheat this casserole in the microwave or oven.
- It can also be frozen for up to 3 months.
FAQs:
What is Turkey Tetrazzini made of?
Turkey Tetrazzini is a classic pasta casserole dish. It’s great for using up leftover turkey after Thanksgiving.
Why is it called Turkey Tetrazzini?
According to research it originated in San Francisco. It was named after the famous opera singer Luisa Tetrazzini from the early 1900s
What is the difference between Tetrazzini and Alfredo?
Tetrazzini is a casserole that is baked with mushroom and turkey (or chicken) in a creamy sauce. In Alfredo, the ingredients are cooked and coated in butter and parmesan cheese.
Turkey Tetrazzini
No cream of mushroom soup required!! Made entirely from scratch, this turkey tetrazzini is a perfect way to transform your leftover turkey (or chicken) into a deliciously creamy casserole!
Equipment
- Skillet
- Casserole dish
Ingredients
- 12 oz spaghetti Note 1
- 4 tablespoons butter
- 4 oz baby bella mushrooms sliced, Note 2
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 tablespoons flour
- 2 cups heavy cream
- 1 ½ cups shredded Swiss cheese divided, Note 3
- 2 cups shredded leftover turkey Note 4
- 1 tablespoon chopped fresh parsley
- ¼ cup grated parmesan cheese
Instructions
To prepare the pasta:
- Cook spaghetti al dente according to package directions.
- Preheat the oven to 375℉. Spray a casserole dish with non-stick cooking spray.
- Add the cooked spaghetti into the casserole dish.
To make the sauce:
- In a large skillet, melt the butter over medium high heat. Add the mushrooms and seasonings. Sauté for 5 minutes, stirring constantly.
- Reduce the heat to medium and sprinkle in the flour. Stir until the flour is fully absorbed into the butter and cook for 2 minutes, stirring constantly.
- Pour in the heavy cream and mix. Cook over medium heat until thickened, stirring constantly.
- When heavy cream has thickened, sprinkle in the ½ cup of shredded Swiss and mix until fully melted.
- Add in the cooked and shredded turkey and sprinkle in the fresh parsley. Mix and cook for another 2-4 minutes or until simmering.
To assemble the casserole:
- Remove the turkey mixture from the heat and pour it over the spaghetti in the baking dish.
- Sprinkle the remaining 1 cup of shredded Swiss and the parmesan cheese over the casserole. Cover and bake for 20 minutes until bubbling and the cheese has melted.
- Remove the cover and bake for another 5 minutes, uncovered.
- Sprinkle with more fresh chopped parsley, if desired and serve. Enjoy!
Notes
Note 1: 12oz egg noodles can be used in place of spaghetti.
Note 2: Button mushrooms can be used in place of the baby bella mushrooms. You can also use an 8oz can of mushrooms. Drain the mushrooms before using.
Note 3: Mozzarella or cheddar cheese can be used in this recipe in place of the Swiss cheese.
Note 4: Add 1 cup of frozen peas when adding the turkey, if desired.
Storing Tips:
- Store in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave or oven.
Nutrition
Calories: 747kcalCarbohydrates: 50gProtein: 30gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 150mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 1838IUVitamin C: 2mgCalcium: 359mgIron: 2mg
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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