Easy Turkey Tetrazzini

Turkey Tetrazzini is an easy, cheesy, delicious weeknight dinner. This casserole is made from scratch and is the perfect way to use leftover turkey.

Casseroles were not something that we ate a lot growing up. This means that for the longest time they were not something that I made for my family. However, the busier we get the more I realize that casseroles can be a godsend. They are the perfect quick and easy way to get a hearty meal on the table.

And in the case of this Easy Turkey Tetrazzini Recipe, casseroles can also be a fantastic way to use leftovers.

When I first tried to make turkey tetrazzini a few years ago, I came across several recipes that used condensed soups. The finished dish was way too salty for my family and they asked me to not make it again. Not one to give up however, I tried again recently but instead of condensed soup this recipe is made entirely from scratch.

And you guys. It was a hit. An ask for seconds and thirds kind of hit.

Let’s talk about what you need to make it:

Ingredients you’ll need:

• COOKED TURKEY: Either diced or shredded will work. I like to use a mixture of both white meat and dark meat. If you don’t have turkey, you can substitute shredded chicken too.
• BUTTER: To sauté the mushrooms and peas.
• MUSHROOMS: Most turkey tetrazzini recipes call for condensed cream of mushroom soup. For this recipe we’re going to make our own version of a mushroom sauce so you’ll need fresh mushrooms. Crimini are my favorite but white button mushrooms will also work.
• FROZEN PEAS: No need to thaw these before adding them to the sauce.
• GARLIC: A hint of garlicky flavor is perfect in the sauce.
• FLOUR: Used to thicken the sauce.
• CHICKEN BROTH: Use low sodium chicken broth so that you can control the final saltiness of the dish.
• MILK: To make the sauce creamy.
• PASTA: Spaghetti noodles are traditional but you can really use any noodle that you like. It would probably be really good with rotini as well.
• PARMESAN CHEESE: To get the best results, I recommend using freshly grated Parmesan cheese.
• SALT AND PEPPER

Step by Step Photos and Instructions:

Don’t let the words “from scratch” intimidate you. This Turkey Tetrazzini Recipe is easy to make. Follow along with these step by step photos and instructions to see just how easy it is.

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• Step #1: Preheat oven to 350 degrees and butter a 9×13 baking dish.
• Step #2: Bring a large pot of water to boil and cook pasta to al dente. Drain.
• Step #3: While pasta is cooking, melt butter in a large pot or skillet over medium heat. Add mushrooms and cook just until mushrooms release their liquid and start to brown. Add in garlic and peas. Cook 1 more minute or until garlic is fragrant.
• Step #4: Whisk in flour and cook for 1 minute. Slowly add in chicken broth and milk. Add turkey. Cook just until thickened. Season to taste with salt and pepper.
• STEP #5: Place cooked pasta in casserole dish and pour mushroom sauce over the top. Use tongs to toss the pasta until it’s coated in the sauce. Top with Parmesan cheese and bake in preheated oven for 20 – 25 minutes or until the cheese is melted and the edges are bubbly. Serve.

Recipe FAQ:

Storage and Leftovers:

This is really best when eaten the day it is made. If you do have leftovers keep them in the refrigerator. Keep in mind that they will last for about 3 days but that is from the day that you made the turkey.

But really, if your family loves this Turkey Tetrazzini as much as mine, I’m not anticipating that you’ll have any leftovers! It is that good.

Looking for more ways to use your leftover turkey? Try these recipes:

Turkey Curry Soup is a hearty way to warm up on a cold day.

Try an Open Faced Turkey Sandwich for a truly comforting leftover meal.

Turkey Salad Sandwiches are a great lunch packed with flavor and texture.