Turkey Tetrazzini

Turkey tetrazzini made with leftover turkey, tender spaghetti, mushrooms, and a creamy cheese sauce. An easy, budget-friendly casserole for weeknight dinners.

Course Main Course

Cuisine American

Keyword casseroles, leftover turkey recipe, spaghetti recipes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 575kcal

Author Elizabeth Rodriguez

Ingredients

2 tablespoons Butter
8 ounces Mushrooms sliced
2 (10-ounce) cans Cream of Mushroom Soup
1 cup Chicken Broth or turkey broth if you made your own
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Black Pepper
1 cup Sour Cream
12–14 ounces Cooked Turkey boneless, skinless, shredded or chopped
1 cup Frozen Peas cooked to about half the package time (just enough to defrost)
12 ounces Spaghetti cooked to package directions for al dente
1½ cups Shredded Mozzarella Cheese divided (1 cup for the sauce and ½ cup for the top)
3 tablespoons Grated Parmesan Cheese divided (2 tablespoons for the sauce and 1 tablespoon for the top)
1 tablespoon Salt for the pasta water
1 teaspoon Chopped Parsley optional, for garnish

Instructions

Start a large pot of water over medium to medium-high heat so it’s ready for the pasta later.
Cook the peas according to package directions but only for about half the suggested time, just enough to defrost. Set aside.
Preheat the oven to 350°F.
Melt the butter in a large saucepan, sauté pan, or pot. Once melted and foamy, add the sliced mushrooms. Cook for 7–8 minutes, stirring occasionally, until the mushrooms soften and most of their liquid has evaporated.
Add the cream of mushroom soup, broth, garlic powder, onion powder, and black pepper. Stir until everything is combined and the sauce is smooth.
Raise the heat and bring the sauce to a simmer. Once simmering, lower the heat to low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
Bring the pasta water to a full boil. Add the salt, then the spaghetti. Cook according to package directions for al dente. Drain well and set aside.
Turn your attention back to the sauce. Turn off the heat, then stir in the cooked turkey and peas. The cooler ingredients will help lower the temperature of the sauce.
Once the sauce has cooled slightly, stir in the sour cream until smooth.
Use an extra-large bowl or the same large pot you cooked the pasta in. Combine the spaghetti with the creamy sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. Toss until everything is well coated.
Transfer the mixture to a large baking dish (about 2.7 to 3 quarts) and cover loosely with foil.
Bake for 25–30 minutes, or until hot and bubbly around the edges.
Remove the foil and top with the remaining ½ cup mozzarella and 1 tablespoon Parmesan. Bake for an additional 3–5 minutes, until the cheese is melted.
Let the casserole rest for a few minutes after baking. This helps the sauce settle and makes it easier to scoop neat portions.
Garnish with parsley, if using. Serve and enjoy.

Notes

Cook the pasta just to al dente so it holds its shape and doesn’t become mushy in the sauce.

If you’re sensitive to salt, use low-sodium ingredients where possible. Unsalted butter, low-sodium cream of mushroom soup, reduced-sodium broth, and lower-sodium cheeses are all good options.

Nutrition