Print

Leftover Turkey Tetrazzini Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Leftover Turkey Tetrazzini Casserole is a creamy, comforting pasta bake with tender turkey, mushrooms, and a rich cheese topping, perfect for turning leftovers into a satisfying meal.

Ingredients

  • 2 cups cooked turkey, shredded or diced
  • 12 oz spaghetti or linguine
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 3 tablespoons flour
  • 2 cups chicken or turkey broth
  • 1 cup milk or cream
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup mozzarella cheese (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon parsley (optional)

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, then add garlic and cook briefly.
  3. Add sliced mushrooms and sauté until tender and moisture has evaporated.
  4. Sprinkle flour over the mixture and stir to form a roux.
  5. Gradually add broth and milk, stirring constantly until a smooth, creamy sauce forms.
  6. Stir in cooked turkey, season with salt, pepper, and parsley, and simmer until slightly thickened.
  7. Combine cooked pasta with the sauce and mix well.
  8. Transfer to a greased baking dish and top with parmesan and mozzarella cheese.
  9. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden on top.
  10. Let cool slightly before serving.

Notes

  • Substitute turkey with chicken or tuna if desired.
  • Add vegetables like peas, spinach, or broccoli for extra nutrition.
  • Use different cheeses such as cheddar or Gruyère for a richer flavor.
  • Top with buttered breadcrumbs for a crunchy finish.
  • Add a splash of milk when reheating to keep the sauce creamy.

Nutrition

Find it online: https://thefamilycooking.com/leftover-turkey-tetrazzini-casserole/