Simple Turkey Tetrazzini
Dive into comfort food bliss with this Simple Turkey Tetrazzini—a creamy, cheesy, and crowd-pleasing casserole that’s perfect for using up leftover turkey. This easy-to-make dish combines tender spaghetti, sautéed mushrooms, and hearty turkey in a luscious Parmesan cream sauce, all topped with a golden, crispy breadcrumb and mozzarella crust. Ready in just 45 minutes, it’s an ideal weeknight dinner solution that delivers rich flavors without the hassle. Packed with wholesome ingredients like thawed peas and cooked turkey, plus a satisfying crunch from the breadcrumb topping, this Turkey Tetrazzini is bound to become a family favorite. Perfect for holiday leftovers or a simple meal prep idea, this comforting casserole will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 quarter cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until tender and browned.
Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth, whisking to combine, and let simmer until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
Add the cooked turkey, thawed peas, salt, and black pepper to the sauce, stirring to combine.
In a large bowl, combine the cooked spaghetti with the sauce mixture, tossing to coat the pasta evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil, then stir in the shredded mozzarella cheese.
Sprinkle the breadcrumb and cheese mixture over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until bubbly and the top is golden brown.
Let the Turkey Tetrazzini cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
