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Turkey Tetrazzini

5 (2 ratings)
Created by Shinee D.
Servings 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.