This Turkey Tetrazzini uses up leftover turkey in a creamy, cheesy noodle casserole loaded up with tender turkey, sweet peas, and fresh mushrooms, and topped with a golden, crispy Panko-Parmesan topping. It's made from scratch with no cream soups, but is still so simple to make!
Course Main Course
Cuisine American
Keyword Turkey Tetrazzini
Servings 8servings
Calories 760kcal
Author Michelle
Ingredients
12ouncesuncooked spaghetti
½cupbutter(1 stick)
1small onionchopped
8ouncessliced white mushrooms
3garlic clovesminced
½cupall purpose flour
2½cupschicken broth
2cupsmilk
½cupdry white wine
8 ouncescream cheesecubed and softened
1cupshredded mozzarella
1cupgrated parmesan
1teaspoonItalian seasoning
4cupscooked and chopped turkey
1cupfrozen peas
Salt and pepper to taste
Crunchy Topping
1cuppanko bread crumbs
½cupfreshly grated Parmesan
1tablespoondried parsley or Italian seasoning
2tablespoonsolive oil
Instructions
Cook spaghetti to al dente, according to package instructions. Drain and rinse to stop cooking, and set aside.
Preheat oven to 350°F.
In a large saucepan, melt butter over medium heat.
Add onions, mushrooms, and garlic. Saute until tender, about 5 minutes.
When vegetables are tender, stir in flour and allow to heat up, about 1 minute.
Begin slowly stirring in broth, about ¼ cup at a time, to prevent lumps.
Stir in milk and wine. Continue cooking and stirring until thickened.
When mixture is hot and thick, stir in cream cheese until melted.
Stir in mozzarella and parmesan until combined.
Add Italian seasoning, turkey, and peas, and stir to combine. Add salt and pepper to taste.
Stir in prepared noodles. Then transfer mixture to a 9"x13' baking dish. Set aside.
Add all topping ingredients to a medium mixing bowl. Stir to combine. Spread evenly over noodles.
Bake in a 350°F for about 25 minutes, until top is golden brown, and sauce is bubbly and hot all the way through.
Video
Notes
Gluten Free: This dish can be made (and has been tested) gluten free. Just use measure-for-measure gluten free flour, gluten free spaghetti noodles, and gluten free breadcrumbs.
Broth: Turkey or vegetable stock/broth will also both work fine.
Wine: To omit, just add an extra ½ cup broth.
Crunchy Topping: I love the added texture from the topping. In a time crunch, you can exclude it and just top with some more mozzarella and parmesan.
Storage: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in individual servings in the microwave.
Freezer Directions: Prepare according to directions. Do not bake. Allow to cool to room temperature before covering and freezing for up to 3 months. Thaw overnight in the refrigerator. Bake for an additional 10 minutes to account for the cold dish.