Turkey Tetrazzini Florentine Casserole
Warm, hearty, and utterly comforting, this Turkey Tetrazzini Florentine Casserole is the ultimate blend of creamy pasta and wholesome ingredients. Packed with tender shredded turkey, al dente spaghetti, and fresh baby spinach, this dish is elevated with a rich white sauce made from a luscious mix of chicken broth, milk, and heavy cream. Topped with gooey mozzarella and crispy panko breadcrumbs, it bakes to golden perfection in just 30 minutes. Perfect for using up Thanksgiving leftovers or creating a cozy family meal, this casserole is filled with savory flavors and easy-to-love textures. Serve it with a sprinkle of fresh parsley for a dinner that's both elegant and satisfying! Ideal for those searching for turkey casserole recipes, spinach pasta bakes, or comforting oven dishes, this recipe is a standout for your weeknight rotation.
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Recipe Information
Ingredients
- 3 cups turkey (cooked and shredded)
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 2 cloves garlic (minced)
- 4 cups baby spinach (fresh)
- 1 medium onion (finely chopped)
- 0.25 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until the onion is translucent, about 3-4 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth, whisking constantly to prevent lumps. Stir in the milk, heavy cream, and white wine (if using). Continue to cook, stirring, until the sauce thickens, about 5-7 minutes.
Stir in 3/4 cup of Parmesan cheese, salt, and black pepper into the sauce. Remove from heat.
In a large mixing bowl, combine the cooked spaghetti, shredded turkey, sautéed spinach mixture, and the sauce. Mix until evenly coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining Parmesan cheese, mozzarella cheese, and panko breadcrumbs evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
4916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.8 g | 311% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 8975 mg | 390% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 29.0 g | ||
| Protein | 378.1 g | 756% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3933 mg | 303% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4378 mg | 93% | |
*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.
