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Turkey Tetrazzini Casserole
This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It’s is an updated, from scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas and pasta smothered in a rich and creamy sauce, topped with cheese and golden crispy panko. This recipe is extremely flexible and easy to customize – use different pasta, different protein (try shredded chicken, pork or ham) and different veggies. It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready. Then sit back, relax and enjoy the barrage of compliments over this creamy, cheesy, comforting Turkey Tetrazzini.
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 40 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- dutch oven
- pot
- whisk
- skillet
📝 Preparation Steps
1
Pasta: Cook pasta just until al dente according to package directions – don’t overcook! Strain, rinse with cold water and toss in a drizzle of olive oil to prevent it from clumping.
olive oil1 tablespoon
2
Prep: Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish. Set aside.
3
Onions and Mushrooms: In a large Dutch oven over medium heat, melt 2 tablespoons butter in 2 tablespoon olive oil. Add onions and cook until mostly softened, about ⏱️ 5 minutes. Add mushrooms and garlic and cook until the mushrooms are softened, about ⏱️ 3 minutes.
onion, (diced)1unsalted butter2 tablespoonsmelted butter1 tablespoonolive oil1 tablespoon
4
Sauce: Sprinkle flour over the mushrooms and cook an additional ⏱️ 2 minutes (it will be thick, if not using mushrooms, you'll need an extra drizzle of olive oil). Slowly stir in the milk, heavy cream and 1 cup chicken broth. Whisk the cornstarch with the remaining 1 cup broth until smooth then add it to the pot. Add Worcestershire, chicken bouillon and all of the seasonings. Bring to a simmer until thickened (but not overly thick), ⏱️ 5-10 minutes.
olive oil1 tablespoonchicken bouillon2 teaspoons
5
Add cheese: Reduce heat to low and whisk in cheddar until melted, followed by 3/4 cup Monterrey until melted, followed by Parmesan until melted.
6
Add turkey: Stir in turkey and peas, followed by cooked spaghetti. Toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon more pepper).
turkey, (chopped (may sub cooked chicken))3 cupsspaghetti, (snapped in half)16 ounces
7
Assemble: Transfer the mixture to the prepared dish. Top with 1 cup Monterrey Jack cheese. At this point you can cover with foil and refrigerate until ready to bake or proceed with the recipe (see make ahead instructions in notes).
8
Panko topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko and stir to coat. Continue cooking until crumbs become golden brown then immediately remove from heat and sprinkle over the casserole.
unsalted butter2 tablespoonsmelted butter1 tablespoonolive oil1 tablespoon
9
Bake: Cover casserole with foil and bake for ⏱️ 30 minutes, or until cheese is melted. Garnish individual servings with chopped parsley and season with salt and pepper to taste.
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