Turkey Tetrazzini is cozy, creamy, and built for leftover turkey, with tender pasta, sautéed mushrooms, and a velvety sauce that bakes to a bubbly finish. It skips canned soups by leaning on broth, half-and-half, and a bit of cream cheese for lush body and clean flavor, then gets a shower of cheese on top, because golden is the goal.
This casserole brings crowd-pleasing comfort: spaghetti or similar noodles tangled with turkey, mushrooms, and a creamy sauce, baked until the edges sizzle just a little. It’s the “second life” holiday dish that feels brand-new, not leftover, and it’s flexible enough for swaps, tweaks, and make-ahead moments, too.
What Makes It Special?
The sauce starts like a classic cream sauce—butter, flour, broth, and half-and-half—then a small portion of cream cheese melts in for a silky finish without heavy canned shortcuts, making each forkful rich but not cloying. Mushrooms bring savoriness, parsley brightens, and mozzarella or Parmesan ties it together with that unmistakable baked-cheese pull, oof—that’s the moment.
Ingredients
Below is a friendly, practical list that mirrors a classic Turkey Tetrazzini profile, using cream cheese and half-and-half for body, Italian seasoning for warmth, and a mozzarella-Parmesan finish for melty, browned goodness. Each item includes how it’s used so prep feels calm, not chaotic, even on a busy weeknight.
- Spaghetti, 12–16 ounces, cooked al dente: holds the creamy sauce without going mushy; reserve a splash of pasta water if needed.
- Butter, 3–6 tablespoons: for softening onions and building the roux that thickens the sauce.
- Yellow onion, diced: mellow sweetness and body for the sauce base.
- Garlic, 2–3 cloves, minced: aromatic depth; sauté gently so it doesn’t scorch.
- Mushrooms, about 12 ounces, sliced: earthy savor; cook off moisture for better browning.
- All-purpose flour, about 3 tablespoons: creates the roux to thicken the sauce without lumps.
- Chicken broth, 1½–2 cups: savory backbone; reduced-sodium keeps the dish balanced.
- Half-and-half, 1½–2 cups: creamy richness that stays pourable and smooth after baking.
- Cream cheese, 2–8 ounces: melts into a velvety sauce that clings beautifully to pasta.
- Italian seasoning, about 1 teaspoon: herby warmth to round out the dairy and mushrooms.
- Salt and black pepper: season gradually, tasting as the sauce thickens.
- Cooked turkey, 2–3 cups, chopped: leftover hero; chicken works in a pinch, too.
- Mozzarella, about 2 cups, shredded: melty topping for stretch and golden spots.
- Parmesan, ¼–1 cup, grated: nutty finish that browns handsomely on top.
- Fresh parsley, chopped: bright, green pop at the end; saves the palate from richness.
- (Optional) Peas or mixed veg: small handfuls fold in easily for color and sweetness.
When To Make It?
This dish shines the day after a big turkey roast, when leftovers need a glow-up and the house still smells like celebration, but people crave something new, not a repeat. It’s also perfect any time for rotisserie-chicken nights, because the creamy-baked magic works just as well with chicken.
How to make Turkey Tetrazzini?
Step 1: Boil and Prep the Pasta
Salt a large pot of water, boil spaghetti until just al dente, and drain; keep it with a splash of broth or pasta water nearby in case the mixture needs loosening later, a tiny insurance policy. Set aside while the sauce comes together, so the pasta doesn’t overcook in the pot, then it’ll finish in the oven.
Step 2: Sauté the Aromatics
Melt butter in a wide skillet or pot, then gently cook diced onion until translucent and sweet; add minced garlic for a brief, fragrant minute. Keep the heat moderate—color is fine on the edges, but burning the garlic would make the sauce bitter, which is not the vibe.
Step 3: Brown the Mushrooms
Add sliced mushrooms and cook until their moisture releases and evaporates; a little browning deepens flavor and keeps the sauce from watering out. Season lightly with salt and pepper to start building layers—small pinches now pay off later.
Step 4: Build the Roux
Sprinkle in flour and stir for a minute or two to cook off the raw taste, forming a paste that clings to the vegetables. It should look glossy and slightly thick; if it’s too dry, add a pat of butter to re-balance the fat-to-flour ratio, easy fix.
Step 5: Whisk in Broth and Half-and-Half
Pour in the chicken broth and half-and-half, whisking as it comes to a gentle simmer; it will thicken to coat the back of a spoon, smooth and satiny. Stir in Italian seasoning, more salt and pepper to taste, and keep the simmer gentle to avoid splitting the dairy—low and steady wins here.
Step 6: Melt in Cream Cheese
Add cream cheese in small pieces and stir until fully melted and silky; no lumps, just glossy comfort. This is where the sauce turns from good to swoon-worthy, clinging to noodles like it was always meant to be there.
Step 7: Fold in Turkey
Stir in chopped cooked turkey; the residual heat warms it through without drying it out, which is key for leftovers. If using peas or a handful of mixed veg, add them now for color and sweetness that balance the rich sauce.
Step 8: Toss with Pasta
Combine the sauce and drained spaghetti, tossing until every strand is coated; if it feels tight, loosen with a splash of broth. Taste again—this is the last easy moment to adjust salt or pepper before the bake locks in flavors.
Step 9: Assemble and Top with Cheese
Transfer to a greased 9×13-inch dish; sprinkle with shredded mozzarella and a snowfall of Parmesan for a browned, savory lid. Cover loosely with foil to heat gently, then uncover near the end so the cheese can bubble and bronze in spots.
Step 10: Bake Until Bubbly
Bake at 350°F until hot and bubbling at the edges; uncover to finish for color and a lightly crisp top that contrasts the creamy middle, just irresistible. Rest for a few minutes before serving so the sauce settles and slices hold together, then shower with parsley.
Tips
- Cook pasta just to al dente; it finishes in the oven, and that small margin keeps it from going soft, which matters in creamy casseroles. For extra moisture on reheat days, stir in a spoonful of broth or cream to refresh the sauce—this little splash brings it back to life.
- Brown mushrooms well before the roux so they bring depth instead of water; patience here prevents a thin, bland sauce later, promise. Taste at every stage—broth, dairy, and cheese all add salt, so balance gently to avoid overshooting at the end.
Can I Make It Ahead?
Yes—assemble, cover, and refrigerate up to two days; add the crunchy cheese topping just before baking so it stays lively and not soggy, then bake a touch longer from cold. Let the dish sit out 20–30 minutes before it hits the oven to take off the chill and encourage even heating, a tiny move with big payoff.
Smart Substitutions and Swaps
No turkey? Rotisserie chicken slides in easily; the sauce welcomes it with open arms and doesn’t miss a beat, texture- or flavor-wise. No half-and-half? Use milk plus a little extra cream cheese, or go richer with a mix of milk and cream—keep the simmer gentle to preserve silkiness.
Prefer breadcrumbs on top? Mix Parmesan with Italian-style breadcrumbs and a drizzle of butter for a crisp finish that crackles under the fork, a classic tetrazzini flourish. Love peas? Toss them in frozen and let the oven do the work—easy, sweet, and bright against the cream.
How Do I Store and Reheat Without Drying It Out?
Cool completely, cover well, and refrigerate for up to a few days; dairy-rich casseroles stay happiest when sealed tightly against fridge air. When reheating, cover loosely with foil at 350°F and add a splash of broth or cream to restore moisture; remove foil at the end if a little top crisp is desired.
For single portions, microwave in short bursts, stirring once or twice and adding a teaspoon of liquid as needed; it keeps the sauce creamy and prevents oily separation, no sad leftovers here.
Pairing Ideas That Sing
Serve with a crisp salad—think lemony greens or shaved fennel—so the bright crunch balances the rich, mellow casserole vibes, just right. Add warm bread or garlic toast to swipe through the sauce; simple, a little indulgent, and exactly what the table wants.
Common Questions (Quickfire)
Can spaghetti be swapped? Absolutely—linguine, fettuccine, or egg noodles all work; pick a shape that hugs sauce and holds up to baking. Can it freeze? It can, but dairy sauces can separate a bit; if freezing, reheat gently and stir in a touch of cream to bring it back.
Is wine needed? Not required; the broth-half-and-half base plus cream cheese delivers full flavor, though some classic versions do add white wine or sherry for complexity, entirely optional. Want extra texture? Add a panko-Parmesan finish for crackle, especially if skipping mozzarella.
Serving Vibes
Think family-style: set it center-table, steaming and speckled with parsley, then pass a bowl of extra Parmesan for those who believe there’s no such thing as too much cheese, ever. A squeeze of lemon over individual plates is lovely—tiny brightness that cuts the richness without changing the soul of the dish.
A Tiny Bit of History, Just Enough
Tetrazzini is a classic American casserole named after Italian opera star Luisa Tetrazzini; over the years it’s evolved wildly, which explains why families make it their own with breadcrumbs, peas, or different cheeses. Today, the cream-cheese twist keeps it modern and streamlined, minus the canned soup step that used to be standard in mid-century versions.
Flavor Variations to Try
Herb it up with fresh thyme or tarragon, or fold in roasted peppers for sweet-smoky notes that love creamy sauces, no drama here. Swap part of the mozzarella for Monterey Jack or fontina for extra melt and a gentle edge of nuttiness, delightful and cozy.
If feeling playful, top half the casserole with breadcrumbs and the other half with just cheese; a side-by-side test for the table—crisp vs. oozy, both excellent. Stir in olives or crispy bacon for briny-smoky counterpoints, a nod to older, more maximalist recipes.
Leftovers, But Better
Reheat low and slow, covered, at 350°F until warmed through; add a spoonful of broth or cream to revive the sauce, then uncover briefly to re-crisp the top, easy-peasy. If the noodles feel tight the next day, fold in a touch of warm liquid and a sprinkle of Parmesan as it heats—suddenly, it’s luscious again.
Troubleshooting in the Moment
Sauce too thin? Let it simmer gently a minute longer or stir in a teaspoon more flour whisked with broth; baked pasta wants a slightly thicker sauce pre-oven. Too thick? Whisk in warm broth to loosen until it glides, not gloops, then taste for seasoning again after thinning—adjust kindly.
Why This Works on Busy Nights
All steps stack logically in one pot before a quick bake, so cleanup stays sane and timing flexible; pause points abound if life interrupts, which it does. Make-ahead options mean dinner can be “assemble now, bake later,” and reheating stays creamy with simple, tiny tweaks—very weekday-friendly.
Comfort, But Thoughtful
This casserole is rich, yes, but tempered with herbs, mushrooms, and a bright handful of parsley at the end; it’s comfort that doesn’t steamroll the palate. Balance plates with a crunchy salad and lemon, then let the baked edges and creamy center do what they do best—quiet the room, even for a minute.
Final Nudge
When the oven timer dings and that cheese is freckled gold, let it rest a beat—then serve generous, joyful scoops, and watch the table lean in. The leftovers reheat like a dream with a splash of broth and foil cover, so tomorrow’s lunch is already sorted, which, frankly, feels like winning.
Turkey Tetrazzini Recipe
Description
This comforting Turkey Tetrazzini is the ultimate way to transform leftover turkey into a rich, creamy, and satisfying casserole. Tender chunks of turkey, sautéed mushrooms, and al dente pasta are smothered in a luxurious herb-infused sauce, then baked with melty mozzarella and Parmesan until golden and bubbly. Perfect for holiday leftovers or a cozy weeknight dinner, this hearty dish will have everyone coming back for seconds!
Ingredients
Instructions
-
Preheat Oven & Cook Pasta
Preheat oven to 350°F. Cook spaghetti according to package directions until al dente. Drain and set aside.Rinse briefly to stop cooking if not mixing in immediately. -
Sauté Aromatics and Mushrooms
In a large skillet, melt butter over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and mushrooms; cook for 3–4 minutes until mushrooms release moisture and begin to brown. -
Make the Roux
Stir in flour and cook for 1 minute, stirring constantly to form a smooth paste (roux).This will thicken the sauce. -
Create the Creamy Sauce
Gradually whisk in chicken broth and half and half. Bring to a simmer and cook until thickened and bubbly, about 3–5 minutes. Stir in cream cheese until fully melted and smooth. Add parsley, Italian seasoning, salt, and pepper.Taste and adjust seasoning as needed. -
Combine Everything
In a large bowl, combine cooked spaghetti, chopped turkey, 1 cup of mozzarella cheese, and the sauce. Mix gently until well coated. -
Bake the Casserole
Pour mixture into a greased 9x13-inch baking dish. Top with remaining 1 cup mozzarella cheese. Cover with foil and bake for 20 minutes. Remove foil, sprinkle with Parmesan cheese, and bake uncovered for 10–15 minutes more until hot, bubbly, and lightly golden on top. -
Rest and Serve
Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.Garnish with extra parsley if desired.
Nutrition Facts
Servings 8
Serving Size 1 serving (approx 1.5 cups)
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 14g70%
- Trans Fat 0.5g
- Cholesterol 95mg32%
- Sodium 780mg33%
- Potassium 580mg17%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 26g52%
- Calcium 320 mg
- Iron 2.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use leftovers: This recipe is perfect for using leftover Thanksgiving or Christmas turkey. Rotisserie chicken works great too!
- Pasta tip: Do not overcook the pasta — it will continue to absorb sauce while baking.
- Reheating: Add a splash of milk or broth when reheating to restore creaminess.
- Vegetable additions: Add peas, diced carrots, or spinach for extra nutrition.
- Make ahead: Assemble the casserole (unbaked), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to baking time.
- Freezing: Freeze baked or unbaked casserole for up to 3 months. Thaw overnight before baking or reheating.
Frequently Asked Questions
Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken, grilled chicken, or leftover cooked chicken work perfectly in this recipe.
What kind of pasta is best for tetrazzini?
Spaghetti or linguine are traditional, but fettuccine, egg noodles, or even penne work well too.
Can I make this ahead of time?
Yes! Assemble the casserole up to a day in advance and refrigerate. Bake just before serving, adding a few extra minutes if needed.
How do I prevent a dry casserole?
Don’t overcook the pasta, and consider adding an extra ¼ cup of broth or cream to the sauce. Reheat with a splash of milk.
Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta and a gluten-free flour blend to make it GF.