Turkey Tetrazzini Casserole
Transform your Thanksgiving leftovers into a creamy, comforting masterpiece with this Turkey Tetrazzini Casserole! Packed with tender shredded turkey, al dente spaghetti, earthy mushrooms, and vibrant peas, all coated in a rich, Parmesan-infused sauce, this dish is layered with flavor and irresistible textures. Crowned with a golden cheddar cheese and crispy breadcrumb topping, it bakes to bubbly perfection in just 40 minutes. This hearty, family-friendly recipe is an easy way to breathe new life into leftover turkey, making it a versatile go-to for weeknights or special occasions. Perfect for meal prep and flavorful enough to please a crowd, this casserole is a must-try!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 0.5 cup dry white wine (optional)
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cups cooked turkey, shredded or cubed
- 8 oz mushrooms, sliced
- 1 cup frozen peas, thawed
- 1.5 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray or butter.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion mixture and stir well, cooking for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, heavy cream, and white wine (if using), ensuring the mixture is smooth. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the Parmesan cheese, salt, and black pepper to the sauce and stir until the cheese melts. Remove from heat.
In a large mixing bowl, combine the cooked spaghetti, shredded turkey, mushrooms, peas, and the prepared sauce. Toss until everything is evenly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
In a small bowl, mix the breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it sit for 5-10 minutes before serving. Enjoy your Turkey Tetrazzini Casserole!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 585 mg | 12% | |
*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.
